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This quick and easy Turkey Steak recipe is perfect for a weeknight dinner, ready in just 10 minutes! Tender and flavorful, turkey cutlets are a leaner alternative to beef, packed with protein and low in calories.
If you are looking for quick healthy dinner ideas, turkey cutlets are on the menu. Ready in just 10 minutes, you can cook them in a pan, in the oven, or even in the air fryer. They’re packed with flavor and pair perfectly with microwave rice, a baked potato, and your favorite veggies.
Why you will love this recipe
- Healthy & high-protein. Turkey is a lean alternative to beef with minimal fat, zero carbs, and a whopping 29g of protein per 100g! Cooking the steaks with just a little oil keeps this recipe light, low in calories, and great for weight loss.
- Quick & easy. This easy recipe comes together in just 10 minutes using a few pantry staples. Perfect for a quick weeknight dinner when you don’t feel like roasting a whole turkey!
- Versatile cooking methods. Whether you like your turkey steaks baked or pan-fried, this recipe adapts to your style. Want a quicker option? Pop them in the air fryer for easy cooking and minimal cleanup!
- Endless serving ideas. Pair them with fresh or roasted veggies, baked sweet potatoes, wild rice, or a creamy garlic sauce. Whether it’s lunch or dinner, there are countless ways to enjoy this delicious dish.
Ingredients
This recipe is incredibly simple, it only calls for a handful of ingredients. Here’s all you need, along with more details and substitutes. The precise ingredient quantities can be found in the recipe card at the bottom.
- Turkey steaks. I used and recommend boneless and skinless turkey steaks, they have minimal fat and calories but a punch of protein. If desired, you can replace with turkey tenderloin or sliced turkey breast.
- Olive oil. Cooking the steaks with little olive oil gives them a golden, crispy exterior while keeping the meat moist and tender inside. Replace with avocado oil, coconut oil or butter, if necessary.
- Salt and pepper. These simple seasonings add plenty of flavor. I’ve included exact amounts in the recipe card, but feel free to adjust to your taste—a little more or less, depending on what you prefer.
- Seasonings. Besides salt and pepper, you can further season the turkey with garlic powder, smoked paprika, Italian seasoning or chili flakes for a spicy kick.
How to make turkey steaks
You can cook turkey steaks in a pan, the oven, or an air fryer, but pan-searing is the quickest method. Below, you’ll find step-by-step instructions for all three cooking options!
Step 1 – Season. Pat the turkey steaks dry with a paper towel. Brush both sides with olive oil and then season with salt, pepper, and all your favorite seasonings.
Step 2a – Pan fry. Heat a stainless steel skillet over high heat and add a little olive oil. Once hot, sear the turkey steaks on high for 3-4 minutes per side, or until golden brown and cooked through.
Step 2b – Bake. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the steaks on the prepared baking tray and bake for 15-20 minutes, flipping halfway through.
Step 2c – Air fry. Place the cutlets in the air fryer basket, spray with little oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
Recipe variations
- Lemon herb. While cooking, squeeze on top some fresh lemon juice and then, once ready, serve sprinkled with herbs like rosemary and thyme.
- Spicy. Season with cayenne pepper, smoked paprika and a hint of chili flakes, then serve with a drop of hot sauce. For the real fire, I also like adding some Italian peperoncino.
- Mediterranean. Season with oregano or Italian seasoning, garlic powder, and a drizzle of olive oil before cooking.
- Garlic butter sauce. After cooking, serve with a creamy sauce made with Greek yogurt, little melted butter, minced garlic, and fresh parsley.
Chef tips
- Marinate the meat. For even juicier turkey, marinate the steaks for 30 minutes in a mix of olive oil, lemon juice, garlic, salt, pepper and other seasonings. Cook together with the marinade, it will turn out so delicious.
- Don’t overcrowd the pan. Make sure to leave enough space between each cutlet so they cook evenly. If they overlap, some parts may stay undercooked, while others can become overcooked and dry.
- Cook on high heat. The trick to get that tender, juicy texture is cooking the steaks on high heat for 4-8 minutes, depending on how thick they are. If you pan-fry them on low to medium heat, they tend to dry out.
- Don’t overcook the meat. Avoid overcooking the turkey, as its lean meat can dry out quickly. It’s done when there’s no more blood, and the inside is no longer pink. For precision, use a food thermometer—the internal temperature should reach 165°F (75°C).
Storage directions
Once they have cooled completely, place leftovers in an airtight container and store in the fridge for up to 3 days. For a longer storage, let cool before packing in zipper bags or in a freezer-safe container. They can be frozen for up to 3 months. To reheat, let thaw if frozen and then rewarm in a skillet over low heat or bake at 300°F (150°C) for 5 to 10 minutes.
How to serve turkey steak
- With vegetables: Pair with air fryer Brussel sprouts, a cauliflower steak, honey glazed carrots, fire-roasted tomatoes or a creamy cucumber salad. If you’re craving a cozier meal, enjoy with a bowl of Tuscan white bean soup instead.
- With potatoes: For a more complete meal, serve with a baked potato, a microwave sweet potato or some leftover potato pancakes. They’re also great with mashed potatoes.
- With grains: Add a serving of complex carbs with basmati (try my quick microwave rice), wild rice, or quinoa.
- With sauces: Serve with a garlic butter sauce or enjoy with keto BBQ sauce, healthy mayonnaise, avocado mayo and some air fryer sweet potato fries for a healthy fast food experience.
Frequently asked questions
Turkey steaks are slices of turkey breast, so they are a lean and packed with protein. They’re heartier than chicken and leaner than beef, but they taste just as great. The trick is to season your steaks well before cooking on high heat until tender.
Both steaks and tenderloin are lean cut that come from turkey breast. However, they’re not exactly the same – tenderloins are typically softer and more tender, while steaks have a firmer texture.
I don’t recommend pan-frying frozen turkey steaks, as they can release water and may not cook through. If they are still frozen, defrost in the microwave or let them thaw overnight in the fridge. Once fully thawed, follow the recipe as instructed.
Turkey Steak Recipe
Ingredients
- 1 lb (450 g) turkey steaks, preferably thin
- 1 tbsp olive oil, or butter
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Optional Seasonings
- ½ tsp smoked paprika
- ½ tsp Italian seasoning
- ½ tsp garlic powder
Instructions
- Pat the turkey steaks dry with a paper towel. Brush both sides with olive oil and then season with salt, pepper, and your favorite seasonings.
Pan-Fried Turkey Steaks
- Heat a stainless steel skillet over high heat and add a little olive oil.
- Sear the turkey steaks on high for 3-4 minutes per side, or until golden brown and cooked through. The inside should be no longer pink.
Baked Turkey Steaks
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the steaks on the prepared baking tray and bake for 15-20 minutes, flipping halfway through.
Air Fryer Turkey Steaks
- Preheat the air fryer to 375°F (190°C).
- Place the turkey cutlets in the air fryer basket, spray with little oil and air fry for 10-12 minutes, flipping halfway.
Notes
- To store: Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze: Wrap cooked turkey steaks in foil or plastic wrap and freeze for up to 3 months.
- To reheat: Warm in a skillet over low heat, in the oven at 300°F (150°C), or in the microwave for 1-2 minutes.
