Quick, juicy turkey steaks made on the stovetop. Exact timings, tips for thin cuts, and how to avoid dryness. The recipe uses one ingredient + oil and seasoning, and it's ready in about 10 minutes.
Turkey steaks are one of those things that should be simple, but they can turn dry in a flash if you cook them even a minute too long. I've made every mistake with them over the years, especially the thin ones that cook faster than you expect.
The good news? Once you know how thick your steaks are and how long they actually need in the pan, they turn out juicy and tender every single time. Below you'll find the timings for thin and medium cuts and a couple of little tricks that make all the difference.
Check out more recipes using these cuts: Turkey Schnitzel, Turkey Chops with Balsamic Sauce, and Turkey Roulades.
Ingredients: 2 + oil, salt & pepper | Prep Time: 5 minutes | Cook Time: 6 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Turkey steaks: Most turkey steaks come from the boneless, skinless breast and are sometimes labeled as "turkey cutlets," "medallions," or "breast steaks." Use some to make these super easy Baked Schnitzel.
- They usually weigh 3-4 ounces (85-110 g) each, with thickness ranging from thin (ยผ inch / 0.6 cm) to medium (ยฝ inch / 1.2 cm) - thinner pieces cook faster but dry out more easily. These lean, boneless cuts are perfect for quick stovetop cooking, and even a short brine or light seasoning helps keep them tender and juicy.
Seasoning: Salt and pepper are enough if that is all you have. However, I always use some poultry seasoning too, or, truth be told, any other seasoning mixture or rub I have at the moment. You could use this Chicken Wing Seasoning, Peri-Peri Seasoning (hot!), or even this Seasoning for Ground Beef.
See the recipe card for full information on ingredients and quantities.
How to cook turkey steaks?
Step #1: Dry the cutlets with paper towels. Rub them with the oil and season them on both sides.
Step #2: Preheat the skillet until hot. Add a little oil and tilt the pan to coat the surface evenly. Add the steak and cook the first side on high heat for about 2 minutes.
Step #3: Flip the turkey steaks using tongs and cook for 1 minute.
Step #4: Turn the heat down to medium and cook them for 2-3 minutes, flipping them a few times in between. Use tongs to hold them on their edges so the sides get seared too.
Super important tip!
The cooking time depends on the thickness of the steaks.
Thin turkey steaks (the kind that look like they were sliced for speed) only need 1ยฝ-2 minutes per side. If you cook a thin steak like a thicker one, it'll dry out in a heartbeat - been there, done that.
The slightly thicker ones, around ยฝ inch/ 1 ยผ cm, are happier with 3-4 minutes per side.
More tips for perfect turkey steaks
Know your cut: Turkey breast is super lean, so it goes from "juicy" to "dry" very quickly. Some steaks are paper-thin, others a bit thicker, and that alone changes everything. Have a quick look at what you've got before you even heat the pan.
Don't overcook: This is the big one. Turkey breast is done at 165ยฐF (74ยฐC), but it's totally fine (and actually better) to take the steaks out at 150-155ยฐF (65-68ยฐC) and let them rest for a couple of minutes. They'll finish cooking off the heat and stay nice and moist.
Brine for better juiciness: If you've got 10 minutes, brine the steaks. Just mix 2 cups of cold water with 1 tablespoon of salt, let the meat sit in there for 10-15 minutes, then pat dry. That's it. The turkey stays noticeably tender and doesn't dry out as quickly.
Recipe FAQs
Yes. A quick 30-minute marinade adds flavor, but avoid overly acidic marinades (lemon or vinegar) for more than an hour - they can start "cooking" the meat and affect texture.
A short brine really helps, especially for thinner cuts. 10-15 minutes in a simple saltwater brine keeps the meat juicy and tender. Pat the steaks dry before cooking to get a good sear.
Yes, but a well-seasoned cast-iron or stainless steel pan gives a better sear. Non-stick pans work fine for quick cooking, just don't overheat.
Store and reheat
Refrigerate turkey steaks in an airtight container for 3-4 days.
Freeze in airtight containers or in a freezer bag for up to 3 months. Thaw in the fridge.
Reheat:
- Oven: Wrap the steaks in foil and warm at 325ยฐF (160ยฐC) for 10-15 minutes.
- Skillet: Heat a little oil over medium heat and warm the steaks gently, flipping once.
- Microwave: Cover loosely and heat in short bursts to avoid overcooking.
A splash of water, broth, or a tiny knob of butter while reheating helps keep them juicy. Avoid high heat - turkey breast is lean and dries out fast.
Leftover turkey steaks are perfect for quick meals the next day. Slice them thin for sandwiches, toss into salads, or chop and add to wraps and grain bowls. You can even dice them into pasta dishes or stir-fries - a little goes a long way, and they stay tasty when reheated gently.
Turkey Steaks - Simple Recipe for Tender Meat
Equipment
- Cast-iron skillet (best) or another frying pan, Note 1
Ingredients
- 4 medium-sized turkey steaks each one weighing between 3-3.5 oz/ 85-100 g Notes 2, 3
- 2 tablespoons oil divided, Note 4
- 3-4 teaspoons poultry seasoning enough to coat the steaks lightly, Note 5
- fine sea salt and ground black pepper Note 6
Instructions
- Season turkey steaks: Pat them dry with paper towels. Rub both sides with 1 tablespoon of oil and season evenly.4 medium-sized turkey steaks + 1 tablespoon of the oil + 3-4 teaspoons poultry seasoning + fine sea salt and ground black pepper
- Preheat the skillet until hot. Add the remaining 1 tablespoon of oil and tilt to coat the surface. Place the steaks in the skillet and cook the first side on high heat for about 2 minutes.
- Flip the steaks with tongs and cook the second side for 1 minute.
- Finish cooking: Reduce the heat to medium. Continue cooking for 2-3 more minutes, flipping a few times. Use tongs to hold the steaks on their edges to brown the sides evenly.
- Tip: Cooking time depends on thickness:Thin steaks (about ยผ inch / 0.6 cm) โ 1ยฝ-2 minutes per side. Cooking thin steaks like thick ones will dry them out quickly.Medium steaks (about ยฝ inch / 1.27 cm) โ 3-4 minutes per side
Notes
- Pan: A well-seasoned cast-iron or stainless steel pan gives a better sear. Non-stick pans work fine for quick cooking, just don't overheat.
- Servings: This recipe makes four servings (obviously), but I must admit I always cook two pieces per person (if the smallest one in the family won't eat the second piece, someone else sure will, even if it's in a sandwich later). I then cook the steaks in two batches.
- Turkey steaks: You can also buy much smaller cuts, weighing about 1.5-2 oz/ 45-50 g. In this case, you have to adjust the cooking time as they will be ready faster.
- Oil: It is preferable to use high-point smoking oil, like canola, sunflower, avocado, or grapeseed oil. I don't recommend using olive oil for this recipe because it smokes easily at high heat and can leave the turkey with a burnt flavor.
- Seasoning: You can leave it out and only use salt, pepper, and maybe some paprika. Or you can use any other seasoning mixture or rub you like.
- Salt: If your poultry seasoning already contains salt, go easy on any extra - you don't want the turkey to end up too salty
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