Estek Booghalamoon (استیک بوغلامون) — Pan-Seared Lemon Garlic Turkey Steaks

• 1⅓ lbTurkey breast steaks, pounded to even thickness (4 steaks, about 150 g each, 1.5–2 cm thick)
• 1⅓ tbspExtra virgin olive oil
• 3 tbspFresh lemon juice (from 1–2 lemons)
• 12 gGarlic, finely grated (about 4 cloves)
• 6 gSea salt (about 1 tsp fine salt)
• 2 gFreshly ground black pepper (about 1 tsp)
• 1 tspDried rosemary (crush between fingers before adding)
• 1½ tspPaprika (sweet or mild)
• 20 gUnsalted butter
• 2 tbspWater (to loosen fond and emulsify)
• 12 gFresh flat-leaf parsley, finely chopped (about 1/2 cup loosely packed)
• 1 tspLemon zest (from 1 lemon, optional but recommended)

Instructions

1. 1

   Pat the turkey steaks very dry with paper towels, then lightly pound them to an even thickness so they cook at the same rate. Even thickness prevents a dry edge and an undercooked center, which is especially important with lean turkey.

2. 2

   In a bowl, whisk olive oil, lemon juice, grated garlic, sea salt, black pepper, dried rosemary, and paprika until fully combined. Add the turkey and coat well on all sides, then cover and marinate for 10 minutes at room temperature to keep the meat from seizing in the pan.

3. 3

   Heat a heavy skillet (cast iron or stainless steel) over medium-high heat for 2 minutes until it is evenly hot. When the pan is ready, lay the turkey steaks in a single layer and do not move them for the first 3 minutes so a deep, flavorful sear forms.

4. 4

   Flip the steaks and cook the second side for 3–4 minutes, adjusting heat to medium if the garlic threatens to darken too quickly. Continue cooking just until the thickest part reaches 74°C/165°F, because turkey breast dries out rapidly past that point.

5. 5

   Transfer the turkey to a plate and rest for 5 minutes so the juices redistribute and the texture stays tender. Resting also gives you time to build a quick pan sauce from the browned bits without overcooking the meat.

6. 6

   Reduce heat to medium-low and add the butter to the same skillet, stirring as it melts to pick up the fond. Add 30 ml water and scrape the bottom with a wooden spoon until the sauce turns glossy and lightly thickened, then stir in parsley and lemon zest for a bright Persian-style finish.

7. 7

   Spoon the warm lemon-garlic butter sauce over the rested turkey steaks and serve immediately. For the most authentic balance, pair the clean citrusy meat with rice and fresh herbs so the aromatics stay vivid.