An old chef shared the wisdom of how much to fry a turkey steak to turn out a restaurant dish Bashny.Net

Turkey is a great alternative to chicken meat. Despite the fact that it is very nutritious, it contains a tiny amount of cholesterol. Turkey has phosphorus, zinc, potassium and magnesium, as well as vitamins A, B, D and E. How to make a turkey steak? It's actually quite simple. The main trick is not to overdry a dietary and very healthy piece of meat.



But for people with problems of kidney failure, turkey is not the most useful will pass. However, chicken in this case is not suitable. It is best to steam the bird or cook it. No more than twice a week. All the rest of the turkey in the diet will not only benefit, but also increase muscle mass, removing excess fat.

How to Make Turkey Steak Ingredients

• 800g turkey fillet
• 2 tbsp vegetable oil
• 2 tbsp butter
• 4 twigs of thyme
• 2 teeth. Garlic
• salt
• pepper

Preparation

1. My meat, dry with a paper towel and get rid of excess film. Turkey is slightly different from chicken, but in terms of fillets they are quite similar: there are no thin and small bones. Now cut the fillet into 4 thick steaks, up to 4 centimeters each. You need to cut from the thick side, so it will be easier to understand what the final result will be.
   
   
   
2. To increase the size of steaks, we will use 2 old and proven methods. Or put the meat under the film and slightly beat it off with a hammer or an ordinary roller. Or make deep, but not through incisions in the middle of each piece of meat. Now you can open them like a book. The thickness of the steak will decrease by 2 times.
   
   
   
3. Each steak on both sides is seasoned with pepper, salt. You can use your favorite spices, but turkey is also very tasty, do not overdo it. We heat the pan, add vegetable oil. Roast each steak on both sides, for a minute and a half. We need to seal the meat so the juices don't come out.
   
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4. Now, on average heat, we fry steaks for 5 minutes on each side. In parallel, we add thyme to the pan, garlic crushed by the back of the knife, butter. When the garlic becomes golden, throw it away. Ready steaks are wrapped in foil and let them “rest” for about 10 minutes. Now the internal juices in the meat spread evenly. The steaks will be juicy.
   
   
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But this is meat, what kind of garnish is good for our steaks? Anybody! It's not a big deal. Grilled vegetables performed well. Sewed mushrooms in sour cream will also appeal to most eaters. Obviously, pea porridge or, for example, dry rhiz without any sauce can spoil the impression, but people have different tastes.



As with any dish, serving in the case of steaks is certainly important. They can even be cut into comfortable pieces. But then they should be served to the table immediately: quickly cool down. Interesting look steaks in a duet with vegetables for a couple or caramelized onions. And if the company is suitable, any dish will taste twice as good.