These easy turkey steaks make a quick and delicious dinner the whole family will love. Follow my step-by-step recipe with the proper technique on how to perfectly season and pan-fry them (only 10 minutes!) for the juiciest and most flavorful turkey steaks ever.
As much as I love my roasted whole turkey in oven bag recipe, I do not want to make a whole bird when it is just for our small family with no guests. Plus, I enjoy turkey all year round, not just on Thanksgiving. But let's be real, who's roasting a whole turkey in the middle of summer? That's why I stick to my easier recipes like roasted turkey legs, skin-on breasts, or these quick and easy turkey steaks at my home.
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Ingredients and tools
Below is a breakdown of what each ingredient does, as well as what kitchen tools/equipment you will need to make tender turkey steaks.
You can find the ingredient quantities in the recipe card at the end of this post.
- Turkey breast steaks (also known as turkey cutlets): These are thin, flat slices cut horizontally from the turkey breast. They're the leanest part of the turkey.
- Olive oil: it locks in the moisture and makes the seasonings stick. You will need some for frying. Use olive oil that is light and made for sauteing or baking. You can also use avocado oil, vegetable oil, or ghee butter.
- Sweet paprika and smoked paprika: they add a touch of warm and smoky flavors.
- Salt & black pepper: add to taste.
- Fresh thyme and rosemary: Add so much aroma and subtle earthiness.
- Butter: for basting the turkey at the end of cooking.
Tools
- Heavy-bottom skillet, stainless steel pan, or non-stick pan
- Tongs
- Meat thermometer
Step-by-step instructions
Follow these detailed steps to make juicy and flavorful turkey steaks. Each step includes an estimated time and helpful images so you know exactly what to expect.
Gather Ingredients (2 minutes): Remove the turkey from the packaging, and measure the marinade ingredients.
Prepare the seasoning paste (3 minutes): in a small bowl, mix olive oil, garlic powder, onion powder, sweet paprika, smoked paprika, salt, and pepper.
Coat the steaks in seasoning (2 minutes): Lay the turkey cutlets flat on a cutting board. Rub each one with oil and the seasoning mix, making sure both sides are evenly coated.
Let them rest at room temperature (10-15 min): for the lean turkey steaks to be juicy, they need to be at room temperature before you start cooking them.
Note: You can also coat them in seasoning and keep them in the fridge for up to 6 hours. Before frying, take them out 15 minutes prior.
Pan Fry (8-10 minutes): Add cooking oil to your frying pan and heat it over medium-high heat. Cook steaks for 3-5 minutes per side over medium-high heat or until golden brown and cooked through.
In the last minute of cooking, add 1 tablespoon of butter and let it melt. Tilt the pan slightly and spoon the melted butter over the steaks a few times to coat them. Use a meat thermometer to check the internal temperature. The USDA recommends cooking turkey to an internal temperature of 165°F (74°C) for safety.
Note: if you have thicker cutlets and they are not fully cooked after 8 minutes, turn down the heat to low-medium or medium heat, cover, and cook them covered for 1-2 minutes so they cook through.
Rest in Foil (10 minutes): Wrap cooked turkey loosely in foil and let them rest for 5-10 minutes before slicing.
Realistic Cooking Time
This recipe takes about 10 minutes to cook, but from start to finish-including prep and seasoning-it realistically takes 35-40 minutes.
Serving
Of course, mashed potatoes and gravy are my classic favorite side dish for turkey. But these turkey steaks are so good with other things like roasted veggies, sour cream potatoes, salads, pasta, rice, and so much more.
Since the meat is lean, I prefer serving it with a starchy side dish and a salad. A simple salad made with lettuce, tomatoes, and cucumbers with a lemon and olive oil dressing. When I feel fancy, I make my beets, arugula, and goat cheese salad.
And the next day, leftover turkey steak makes some amazing sandwiches for lunch. My favorite is the turkey Reuben I make with lightly toasted rye bread, some sauerkraut, melted Swiss cheese, and a spread of Thousand Island dressing.
Recipe tips
- Start on medium-high heat to sear on both sides for 3-4 minutes. Finish cooking on medium-low if the steaks are thicker than ½ inch thick (6-12 mm).
- It is very easy to overcook turkey breast. Lean cuts can dry out fast. That's why I recommend using a meat thermometer. Internal temp should reach 165°F (71°C).
- Rest 5-10 minutes loosely covered in foil so the juices redistribute and the meat is tender.
How to store and reheat
Store leftover turkey in an airtight container in the fridge for up to 3 days.
Reheat it over gentle heat in a pan, preferably covered.
If you use a microwave, cover the turkey with a damp paper towel to prevent it from drying out.
How to cut a turkey breast into steaks
You can often find turkey steaks at the grocery store during the fall and winter seasons. But other times, I have a hard time finding them and only see whole turkey breasts or tenderloins.
Since the turkey steaks are cut from the breasts, you can slice them yourself at home. It is very easy.
Pat the turkey breast dry and place it on a cutting board. Using a sharp knife, carefully slice the breast horizontally into 2 or even 3 thin pieces, ½ to ¾ inch thick. These are your turkey steaks. If the pieces are too large, you can cut them in half crosswise to make smaller steaks. If they are not even in thickness, you can gently pound them with the meat mallet.
The best seasoning for turkey
When it comes to seasoning turkey, I keep it simple but very flavorful. If you are an everyday cook, you probably already have everything needed. I usually use salt, pepper, garlic powder, onion powder, paprika, dried rosemary, or thyme (or both). If you have fresh herbs, such as sage, rosemary, or thyme, it is even better. You can also use some Italian seasoning instead of separate dried herbs. This type of seasoning is very flavorful and simple enough to be kid-friendly.
If you want something different, try the following seasoning mixes:
- Spicy and smoky: add 1 tablespoon of smoked paprika, ½ teaspoon of cumin, ½ teaspoon of chili powder, ½ teaspoon of garlic powder, a pinch of cayenne, salt, and pepper to taste.
- Lemon and herbs: add about 1 tablespoon of lemon juice, 1 teaspoon of lemon zest, freshly chopped rosemary, thyme, and sage to the basic spice mix I use in the recipe.
Frequently asked questions
Pan-frying on the stove-top is the easiest and best way to cook turkey steaks. Turkey steaks are thin and lean, so they benefit from high sear and shorter cooking times to keep them tender and flavorful. Just season them well, heat the oil in a pan and cook them on each side for about 3-5 minutes over medium or medium-high heat until cooked through.
Turkey steaks are done when they are no longer pink inside and the internal temperature reaches 165°F (74°C). I always recommend using the meat thermometer, as it not only shows when the meat is fully cooked, but also prevents it from overcooking.
Marinating turkey steaks isn't mandatory, but letting them sit at room temperature for 10-15 minutes before cooking is a must. What I like to do is coat them in seasoning and olive oil, then let them rest for about 15 minutes. This way, they soak up flavor and come to room temperature at the same time.
If you want (or need) to prep ahead, you can marinate them in the fridge for up to 12 hours. But if your marinade includes anything acidic (like lemon juice or vinegar), try to keep it under 2-3 hours, because too much acid can start to break down the meat and make it mushy.
More family-approved turkey recipes
📖 Recipe
Easy Turkey Steaks (Juicy and Flavorful)
Equipment
- 1 shallow dish
- 1 stainless steel or other large pan
- 1 instant-read thermometer
Ingredients
- 4 (150-200 grams each) turkey steaks
- 2 tablespoons light olive oil, plus more for frying
- ¼ teaspoon salt, black pepper add more as needed after frying
- 1 teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2-3 sprigs fresh thyme, fresh rosemary
- 1 tablespoon butter
Instructions
- In a small bowl, mix olive oil, salt, pepper, sweet paprika, smoked paprika, garlic powder, onion powder. 2 tablespoons olive oil, ¼ teaspoon salt, black pepper, 1 teaspoon sweet paprika, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder , ¼ teaspoon onion powder.
- Pat the turkey steaks dry with paper towels, then rub each one with the seasoning paste. Let them rest at room temperature for 10-15 minutes.
- Carefully place the turkey steaks in the hot oil. Add there 2-3 sprigs fresh thyme, fresh rosemary. Let them sear undisturbed for about 3-4 minutes, until golden brown. Flip and cook for another 3-4 minutes on the other side. The internal temperature in the thickest part should reach 165°F (74°C). If they're not fully cooked yet, reduce the heat and continue cooking until done. In the last minute of cooking, add 1 tablespoon butter and let it melt. Tilt the pan slightly and spoon the melted butter over the steaks a few times to coat them.
- Once cooked, wrap them loosely in foil for 10 minutes before serving. This steps helps the juices to redistribute instead of coming out once you cut it. Enjoy with mashed potatoes, roasted veggies, salads.
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