Seared Turkey Steaks with Brown Butter and Capers
A deep mahogany sear, a genuinely nut-brown butter, and a bright caper pan sauce — turkey breast steaks treated with the same respect as a good piece of fish.
- turkey steaks, patted bone-dry1⅓ lb
- neutral oil1 tbsp
- olive oil1 tbsp
- unsalted butter, 20g to baste, 40g to finish60 g
- garlic clove, minced1 clove
- dry white wine4.06 tbsp
- chicken stock5⅜ tbsp
- capers, drained2 tbsp
- lemon, juiced½ whole
- fresh flat-leaf parsley, chopped2 tbsp
- kosher salt
- black pepper
- 1
Season the turkey steaks generously on both sides with salt and pepper. If time allows, salt 20–30 min ahead for deeper seasoning. Pat the surface bone-dry just before searing.
- 2
Heat your 12.5-inch stainless skillet over high until hot. Add neutral oil and 1 tbsp olive oil and heat until just shimmering and wisping. Lay the steaks in without crowding and sear undisturbed 3–4 minutes until they self-release with a deep mahogany crust.
high - 3
Flip and sear the second side 2–3 minutes. Reduce to medium, add 20g butter, and baste continuously for 1 minute. Check the thickest steak with an instant-read thermometer — pull at 165°F. If a thick one lags, finish 1–2 min in a 400°F oven. Rest on a warm plate, tented, 5 minutes.
medium165F - 4
Pour off excess fat, leaving the fond. Over medium, add the garlic and stir 30 seconds until fragrant. Deglaze with the white wine, scraping up every browned bit, and reduce by half, about 1 minute.
medium - 5
Add the chicken stock and reduce until slightly syrupy, about 2 minutes. Pull the pan off heat. Add the 40g butter and let it foam and turn nut-brown, swirling constantly, then whisk into a glossy emulsion. Stir in capers and a squeeze of lemon. Taste and adjust salt, pepper, and acid. Finish with parsley.
medium - 6
Slice the turkey across the grain, fan onto warm plates, and spoon the brown butter–caper sauce generously over. Serve immediately.
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.