IME, chicken livers stay tender, but beef liver is fairly tough even if you saute it only to a pink center. Since that’s not objectionable to me, I’ve never attempted to tenderize it. I like it seasoned with garlic powder and pepper, then sauteed with bacon and onion, plus a splash of soy or teriyaki sauce, and deglazed with red wine. I doubt that I would care for grilled liver since I love the overall sear accomplished with a cast iron pan.
