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Juicy, fully cooked turkey steaks in a cast iron skillet, perfectly seared and ready to eat.
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Turkey Steaks – Simple Recipe for Tender Meat

Lean, quick, and so easy: turkey steaks cooked perfectly in just a few minutes. No dryness, no fuss - just tender meat every time.
Prep Time10 minutes
Cook Time6 minutes
Course: Main Course
Cuisine: American
Diet: Low Calorie, Low Fat
Servings: 4 servings
Author: Adina

Equipment

  • Cast-iron skillet (best) or another frying pan, Note 1
  • Tongs

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 ¼ inch / 0.6 cm) → 1½-2 minutes per side. Cooking thin steaks like thick ones will dry them out quickly.
    Medium steaks (about ½ inch / 1.27 cm) → 3-4 minutes per side

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Salt: If your poultry seasoning already contains salt, go easy on any extra - you don’t want the turkey to end up too salty