Pat the turkey steaks dry with paper towels to remove excess moisture, which helps achieve a crisp crust.
Generously season both sides of each turkey steak with sea salt, pressing it into the surface for flavor and crust development. Let sit for 10 minutes.
Just before cooking, sprinkle freshly cracked black pepper on both sides for a smoky kick.
Place a heavy skillet—preferably cast iron—over medium-high heat and add 2 tablespoons of neutral oil. Wait until the oil shimmers and just begins to smoke lightly, about 2 minutes.
Carefully lay the turkey steaks into the hot oil, pressing down gently to ensure full contact with the pan. You should hear a satisfying sizzle.
Cook the steaks for 4-5 minutes without moving, until the crust is deep golden brown and releases easily from the pan.
Flip the steaks using tongs, then reduce the heat to medium. Cook for another 4-5 minutes, maintaining a steady sizzle and an even sear.
Insert a thermometer probe into the thickest part of each steak. Continue cooking until the internal temperature reaches 74°C (165°F). If needed, lower heat and cover loosely to finish cooking without burning the crust.
Once cooked through, transfer the turkey steaks to a plate and let rest for 5 minutes to allow juices to redistribute.
Squeeze fresh lemon juice over the rested steaks and sprinkle with fresh herbs if using, adding brightness and aroma.
Slice the turkey steaks if desired, then serve immediately, enjoying the crispy crust and juicy interior in every bite.
