Pat the turkey steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp crust. Season generously on both sides with coarse salt and freshly cracked black pepper.
Heat your heavy skillet over medium-high heat until it shimmers and just begins to smoke slightly. Add the oil, swirling to coat the bottom evenly, and wait until it’s hot enough to produce a gentle crackle when the turkey hits the pan.
Carefully lay the turkey steaks into the hot pan using tongs, placing them away from you to avoid splatters. You should hear a satisfying crackle as the crust begins to form. Cook for about 4–5 minutes without moving, until the underside is deep golden brown and crispy.
Flip the steaks over gently with tongs, ensuring they don’t stick. Cook for another 4–5 minutes, adjusting the heat slightly if the crust browns too quickly, until the other side is equally golden and crispy.
Check the internal temperature with a meat thermometer; it should read about 74°C / 165°F. The crust should be crackling and deep golden, while the meat inside remains juicy and tender.
Remove the turkey steaks from the pan and transfer them to a plate lined with paper towels. Let them rest for 3–5 minutes to allow the juices to redistribute, keeping the meat moist and flavorful.
Squeeze fresh lemon juice over the steaks for brightness, and optionally sprinkle with chopped herbs like thyme or rosemary for added aroma. Serve immediately, sliced against the grain if desired, for a crispy, juicy main course.
