Pat the turkey steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a crisp crust.
Season each side generously with coarse sea salt and freshly cracked black pepper, pressing the seasoning into the meat for even coverage.
Let the seasoned steaks sit at room temperature for about 15 minutes; this helps them cook evenly and promotes better browning.
Heat your cast iron skillet over medium-high heat until it’s shimmering and a drop of water dances and evaporates instantly on contact.
Add 1-2 tablespoons of high-smoke-point oil to the hot skillet, swirling to coat the surface evenly. Wait until the oil shimmers and just begins to crackle.
Carefully lay the turkey steaks into the skillet, placing them gently to avoid splattering. Sear without moving for about 4-5 minutes until the underside is deep golden and crusty.
Use tongs to flip the steaks and reduce the heat to medium. Cook for another 3-4 minutes, until the second side is also golden and aromatic.
Insert a meat thermometer into the thickest part of the steak; once it reaches 74°C (165°F), remove it from the skillet. If needed, finish in a 180°C (356°F) oven for 2-3 minutes.
Transfer the turkey to a plate and let it rest loosely tented with foil for about 5 minutes; this helps juices redistribute and keeps it juicy.
Squeeze fresh lemon over the rested steak and sprinkle with optional herbs for bright, aromatic flavor.
Slice the steak if desired and serve immediately, enjoying the contrast of that crackly crust and tender interior.
