Turkey steak on a grill pan

Rinse the turkey thoroughly with running water and wipe with paper towels. Then remove the possible bones and remove the skin, if any.

Since turkey meat is quite thick and fleshy, it is not recommended to fry it with a whole piece. There is a risk that the fillet will remain raw in the middle, while it will overcook on the sides. That is why it should be cut. To do this, put the turkey fillet on a large board and cut a piece of fillet into two equal halves with a sharp carving knife for meat. In this case, the knife should move parallel to the table or board. In this case, you will get two approximately equal pieces of turkey, which will later become delicious steaks.

To make the meat juicy and tasty, it should be marinated before frying. Tarragon and basil leaves should be washed with water and dried, spread out on a paper towel. Then finely chop the greens and put them in a large container.

Peel the garlic, rinse and pass through the press. And also add to the container with herbs. Add salt and pepper to the same place.

Pour olive oil into a container and mix all the ingredients well. This will be the marinade for the turkey.

Lower the sliced turkey steaks into a container with marinade and evenly distribute it over the entire surface of the meat on both sides. Then put the meat in the refrigerator for 5-6 hours to marinate (you can spend the whole night).

After the meat is sufficiently marinated, you can start frying it. To do this, take the steaks out of the refrigerator and remove, if possible, the remnants of the marinade.

Put the grill pan on the stove and preheat it to the desired temperature. Then put the turkey steaks on a hot surface and fry the meat for about 8 minutes on each side. The readiness of the steak can be checked using a cooking thermometer - its value in the thickest part of the piece should be at least 65 degrees Celsius.

Sprinkle the finished turkey steaks with crushed tarragon and pour fresh lemon juice.

Bon appetit!