Organ meats like liver should be cooked medium-rare for optimal taste rather than to a food safety standard.

“so I cook my liver usually a medium medium rare so it's pink in the middle I actually I serve my liver either with a squeeze of lemon or with creme fraiche which I loved for some acid and then to bump up the when I'm doing carnivore and in general with Miami diet I don't have a harder time sometimes any enough fat and so I love to do creme fraiche together with with the liver as a combination so I would just do a pan seared medium rare serve with a dollop of creme fraiche or sour cream and you're set”