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Crispy Pan-Fried Turkey Steak

This dish features a thick cut of turkey steak pan-fried to perfection, resulting in a crispy exterior and juicy interior. Simple seasoning and high heat create a golden crust, while finishing with butter and lemon brightens the flavors. The final product is tender, flavorful, and satisfyingly crispy on the outside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 thick-cut turkey steaks preferably with some marbling
  • 1 tablespoon coarse sea salt for seasoning
  • 1/2 teaspoon freshly cracked black pepper adjust to taste
  • 1 tablespoon neutral oil like grapeseed or canola
  • 1 tablespoon unsalted butter for finishing and basting
  • 1 teaspoon lemon zest brightens the flavor

Equipment

  • Cast-iron skillet
  • Tongs

Method
 

  1. Pat the turkey steaks dry with paper towels to remove excess moisture, then season generously with coarse sea salt and freshly cracked black pepper on both sides.
  2. Preheat your cast iron skillet over medium-high heat until it shimmers and you see a slight wisp of smoke, signaling it's hot enough for searing.
  3. Add the neutral oil to the hot skillet, swirling it around to coat the bottom evenly. You should hear a loud sizzle as the oil heats up.
  4. Carefully place the turkey steaks into the skillet, laying them away from you to avoid splatters. Let them cook undisturbed for about 4-5 minutes until the underside develops a deep golden-brown crust and sizzles loudly.
  5. Flip the steaks using tongs and reduce the heat to medium. Continue cooking for another 4-5 minutes, checking that the crust remains golden and the internal temperature reaches 74°C (165°F).
  6. During the last minute of cooking, add the unsalted butter and lemon zest to the pan. Tilt the skillet slightly and baste the steaks with the melted butter mixture, letting the flavors soak in and the crust deepen.
  7. Remove the turkey steaks from the skillet and transfer to a plate. Allow them to rest for 5 minutes, loosely tented with foil, to let the juices redistribute and stay moist.
  8. Squeeze a little fresh lemon over the rested steaks and serve immediately, slicing against the grain for a tender, crispy, and juicy bite.

Notes

Ensure the pan is hot enough before adding the turkey to achieve a crispy crust. Patting the meat dry is key to avoiding steaming and promoting browning. Resting the steak helps retain juices for maximum tenderness.