Author: Hannah

Let’s make Cowboy Butter Steak. Tender steak is seasoned to perfection, grilled or seared indoors in a cast iron skillet and the best part – it’s paired with this herby, tangy cowboy butter for dipping or melting over your steak.

Why You’ll Love Cowboy Butter Steak

Cowboy butter has become even more popular in the recent year or so, including my Cowboy Butter Steak Sliders that went super viral last year. I first hear about cowboy butter from the Pioneer Woman back in 2015 although her version was simply garlic, parsley and red pepper added to butter.

I’ve created my own version adding lemon juice and zest, dijon mustard, red pepper or cayenne, green onions and parsley, garlic and dried thyme. It’s robust, herbaceous and tangy with a kick of heat. And so delicious you’ll want to smother it over everything.

If that sounds delicious, be sure to also check out my Cowboy Butter Chicken Tenders, and my Cowboy Butter Steak and Potatoes.

Key Ingredients

Here are all the elements to make this easily bring this cowboy butter steak recipe together:

Steak – a quality, tender cut such as ribeye or tenderloin filet. Starting with a quality cut is the most important step in this recipe being a success. Costco has great options!

Butter – I love using Kerrygold or similar Ireland/European butter. But you can use regular butter as well.

Herbs – dried thyme, fresh parsley, fresh chives or green onions.

Garlic – freshly minced garlic is essential, skip the jarred alternative for this recipe.

Seasonings – red pepper flakes or cayenne pepper, freshly cracked pepper and paprika

Dijon Mustard – a little dijon adds a tangy sharpness that’s just enough to balance out the creamy decadence of the butter.

Lemon – adds a tangy acidity and lemon flavor from the zest and juice.

Avocado Oil – if you’ll be cooking the steak in a cast iron skillet, be sure to use avocado oil instead of olive oil for the high smoke point.

How to Make Cowboy Butter Steak

In just a few easy steps you can be enjoying a tender, juicy steak with melty cowboy butter. In these instructions I share a cooking method for grilling or for making it in a cast iron skillet indoors.

Make the Cowboy Butter

Add softened butter to a bowl with all the cowboy butter ingredients. Heat in the microwave for 10 seconds until it’s barely melted. Don’t fully melt or the butter can break/separate.

If you want to make a firm compound butter, skip the melting part. Instead, place the softened cowboy butter onto plastic wrap and roll it into a log. Then refrigerate until firms up. When you’re ready to use it, slice and add to the top of the warm steak.

Cook the Steak (Grill Method)

Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.

Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides.

Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.

Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing. Serve with cowboy butter on top or on the side.

Cook the Steak (Cast Iron Skillet Method)

Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.

Place the seasoned steaks in the skillet and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.

Reduce heat to medium-low, add a few spoonfuls of cowboy butter. As the butter melts, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness.

Transfer the steaks to a plate or cutting board, and allow them to rest for 10 minutes before slicing. Serve with cowboy butter on top or on the side.

Tips and Modifications

Make it ahead – you can easily prepare the cowboy butter ahead, cover tightly and store in the fridge for up to 1 week. When ready to use you can warm it in the microwave in 5-7 second bursts until it’s softened and partially melted.

Create a Compound Butter – instead of a melted butter sauce/dip, you can turn this into a compound butter instead for slicing and topping the steaks.

Use it for Chicken – I love how delicious this flavorful butter is on chicken. It pairs perfectly on poultry. Whether it’s grilled chicken or chicken tenders you’ll love this on chicken.

Use it on Veggies and Side Dishes – use cowboy butter on your mashed potatoes instead of butter, or to sautéed asparagus or green beans, or even Brussels sprouts and pan fried sweet corn.

Cowboy Butter Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Hannah
• Prep Time: 15minutes
• Cook Time: 15minutes
• Total Time: 30 minutes

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Description

Let’s make Cowboy Butter Steak. Tender steak is seasoned to perfection, grilled or seared indoors in a cast iron skillet and the best part – it’s paired with this herby, tangy cowboy butter for dipping or melting over your steak. 

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Ingredients

Scale 1x2x3x

• 2 – 2.5 pounds high quality steak such as ribeye or tenderloin filet. You can also use top sirloin but it won’t be as tender
• 2–3 tbsp avocado oil if using a cast iron
• kosher salt to taste
• freshly cracked black pepper to taste

Cowboy Butter

• 1 stick butter mostly melted
• 4 cloves garlic minced
• 1/2 lemon zested + 1 tablespoon juice
• 1 tablespoon dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon cayenne or red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon red pepper flakes or cayenne powder
• 1 tablespoon chives or green onions sliced
• 2 tablespoons fresh parsley minced
• salt and pepper to taste
• optional: rosemary sprig and smashed garlic for the cast iron preparation

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Instructions

• 
  Add 6 tablespoons softened butter into a bowl followed by 4 minced garlic cloves, dijon, lemon zest and juice, seasonings and herbs. Heat in the microwave about 7-10 seconds until barely melted.
• Remove steaks from the fridge 30 minutes before cooking to remove the chill. Pat them dry with a paper towel and season with salt and pepper or your favorite steak seasoning (see notes for my steak seasoning).

Grill Method

• Preheat grill to medium-high with an indirect heat zone. Remove steaks from the fridge and allow them to rest at room temp for 30 minutes.
• Cook steaks over direct heat for about 2-3 minutes per side, being sure not to char them. If high flames appear, move them to indirect heat until flame subsides.
• Brush both sides with cowboy butter as they cook. After 5-6 minutes of total cook time, move the steaks to indirect heat until desired temperature is reached.
• Remove and allow steaks to rest on a plate with tented foil for 10 minutes before slicing. Serve with cowboy butter smothered on top or on the side for dipping.

Cast Iron Method

• Heat 1-2 tbsp avocado oil in a cast iron skillet over medium-high heat until it’s shimmering.
• Place the steaks in the skillet (being careful not to overcrowd the pan) and cook for 4 minutes on one side without touching. Use tongs to flip the steaks and cook for 4 more minutes on the other side.
• Reduce heat to medium-low, add a few spoonfuls of cowboy butter (and rosemary sprig and smashed garlic optionally) into the pan. As the butter sizzles, tilt the skillet and spoon the butter over the steaks repeatedly until the steaks reach desired doneness.
• Transfer the steaks to a plate or cutting board, and allow them to rest for 5 minutes before slicing or serving. Serve with the melted butter, garlic and rosemary from the skillet.

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Notes

*Steak Temp: keep in mind that the internal temperature will continue to rise about 5 degrees after you remove from heat and the steaks rest.

*Internal temperature chart:Rare: 120–125°FMedium rare: 130–135°FMedium: 140–145°FMedium well: 150–155°FWell done: 160–165°F

Homemade Blackened Seasoning2 tablespoons smoked paprika regular paprika works too1 tablespoon cayenne pepper1 tablespoon onion powder2 teaspoon garlic powder1 teaspoon ground black pepper1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried oregano

The Hot Orange Chicken Panda Express has dropped on their menu this week is all the rage on the internet and social media. After trying it myself, it was love at first bite! And since this hotty is only available at their restaurants for a limited time, I just knew this was a recipe that deserved a homemade remake we can all enjoy once it disappears.

Tender chicken breasts are sliced into bite sized pieces, fried crispy and tossed in a sizzling wok full of fragrant spices, garlic, and a citrusy tangy sweet sauce. This copycat recipe is a spin on their classic Orange Chicken amped up with tons of chilies! The spice is intensely fiery delicious but not overwhelming as it’s complimented by the sweet tanginess of the orange chicken.

Why You’ll Love Hot Orange Chicken 

If you haven’t tried Panda Express Hot Orange Chicken you absolutely must make this at home. Panda Express locations aren’t saturating each street corner and they can be out of reach for lots of us. So if you’re curious (or already a lover of their Hot Orange Chicken), you gotta try it. Here’s why:

Fiery Spice – the six scoops of red pepper flakes and szeschuan red chili peppers add the perfect warm heat without being unbearable.

Better Than Panda Express – yes, I said it. This hot orange chicken was selected by everoyone in a blind side-by-side taste test. 

Sticky Sweet – the balance of tang, sweetness and spice is perfectly balanced.

Lots of Citrus – arguably more “orangey” than Panda Express’ version. The fresh zest and juice yield a strong orange flavor.

Breading stays in tact – unlike some sauce-coated asian dishes, the breading can get goopy and soggy, this hot orange chicken stays firmly attached to the chicken.

What is Hot Orange Chicken from Panda Express?

The latest limited time menu item from Panda Express is a hot and spicy version of their famous and beloved Orange Chicken. It’s gone crazy on social media and according to Panda, they added dried whole red chili peppers and SIX scoops of red pepper flakes (where the traditional orange chicken has just one scoop). 

Where to Find Ingredients?

Most all of the listed ingredients can be found right in the asian foods/International aisle of your grocery store. If you are near an Asian mart (like H Mart) they will certainly have everything. The dried Szechuan red chili peppers are the only ingredient that can be tricky to find. If you can’t find them locally, Amazon sells a large bag that will last a while.

Key Ingredients

Chicken breasts – we’ll dice up boneless skinless chicken breasts into 1-2″ pieces. You can also use dark meat like chicken thighs, which is what they use in the restaurant.

Orange juice + zest – a whole orange is zested and added to the sauce. Be sure you have a microplane or zester to remove the zest without removing the pith (the white bitter part).

Brown sugar – the brown sugar adds a caramely sugar taste. 

Soy sauce – the salty element for the sauce. I always use a low sodium variation as to not overwhelm the dish with too much salt.

Rice wine vinegar – this adds tanginess to the sauce. If you can’t find rice wine vinegar, you can substitute with distilled white vinegar or apple cider vinegar.

Garlic – be sure to use freshly minced garlic and not the pre-minced kind in the jar as it doesn’t add a true distinct garlicky flavor.

Sesame oil – just a few spoonfuls go a long way in added flavor. If you can get your hands on toasted sesame oil it’s even more intensely flavored.

Flour + Cornstarch – the base for our chicken dredge. The cornstarch is also used in the sauce to help thicken.

How to Make Hot Orange Chicken

Step 1: Make The Sauce

We’ll whisk together all of the ingredients in the sauce, then cover and set it aside until it’s ready to be used in the final step. 

Step 2: Bread & Fry the Chicken

Once the chicken is cut into bite-sized chunks, we’ll toss it in the egg+oil wash, then into the cornstarch+flour dredge. Dust off the excess flour and fry them in batches for about 3 minutes. 

Step 3: Fire Up the Wok

We start with sizzling up our chilies, red pepper flakes and garlic in a wok with hot oil. Once those sizzle for 30 seconds or so, we’ll add in the sauce and allow it to begin to thicken. Toss in the chicken and stir and toss until all the pieces are well coated and warmed through.

I hope you enjoyed this Hot Orange Chicken Panda Express recipe. I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.

Hot Orange Chicken Panda Express Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Hannah
• Prep Time: 20minutes
• Cook Time: 20minutes
• Total Time: 40 minutes

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Description

Tender chicken breasts are sliced into bite sized pieces, fried crispy and tossed in a sizzling wok full of fragrant spices, garlic, and a citrusy tangy sweet sauce. This copycat recipe is a spin on their classic Orange Chicken amped up with tons of chilies! The spice is intensely fiery delicious but not overwhelming as it’s complimented by the sweet tanginess of the orange chicken. 

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Ingredients

Scale 1x2x3x

To Make Chicken

• 2 lbs chicken boneless skinless breasts or thighs, cut into 1–2” inch pieces
• 1 cup cornstarch
• 1/2 cup all-purpose flour
• 2 eggs
• 2 tablespoons oil canola or vegetable
• 1 tsp salt
• 1/2 tsp white pepper
• oil for frying

To Make Orange Sauce

• 1 cup orange juice
• 1 orange, zest of
• 3 tablespoons soy sauce
• 4 tablespoons rice wine vinegar
• 1/2 cup brown sugar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon green onions, sliced plus extra for garnish

To Stir-Fry

• 2 tablespoons oil canola or vegetable
• 1/2 cup dried whole red chili peppers
• 6 teaspoons red pepper flakes
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• optional: 1 tablespoon ginger, grated

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Instructions

Make The Orange Sauce

• In a medium bowl, whisk together all of the ingredients for the sauce, then cover and set it aside until it’s ready to be used in the final step.

Prep and Bread Chicken

• Prep the dredge by adding cornstarch and flour together in a shallow pie dish (or similar). Whisk in the salt and pepper to it’s evenly distributed.
• In a medium bowl, whisk together the eggs with 2 tablespoons vegetable oil. Whisk vigorously until the egg is no longer stringy and the mixture starts to emulsify.
• Start to get the oil heated to 375 degrees in a heavy bottom skillet, wok or deep saute pan. Attach a thermometer to best manage the heat.
• While oil is heating, work in batches placing diced chicken pieces into the egg wash. Coat well then toss into the dredging flour. Coat the chicken pieces well on all sides making sure no chicken shows through the breading.

Fry the Chicken

• Dust off the excess flour and fry them in batches for about 3 minutes. Be sure to adjust the heat as it will drop once the chicken is added. Place cooked chicken on a wire rack to drain oil.

Stir Fry in Wok

• In a wok, add 2 tablespoons of vegetable oil and heat over medium-high. Add in the chili peppers and red pepper flakes. Heat through about 15 seconds, stirring constantly.
• Add in the garlic (and ginger if using) and sesame oil, cook another 15 seconds as you stir.
• Pour the sauce into the wok to thicken. You’ll see it start to bubble on the edges and begin to thicken, about 2 minutes. Add the crispy chicken pieces to the sauce and toss multiple times to coat well and warm the chicken back up, about 1 minute. Serve over rice and top with green onion slices.

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Nutrition

• Serving Size: 4

Let me share my recipe for traditional maamoul, those precious date filled cookies that make any celebration special. After years of perfecting this family recipe I’ve discovered the secrets to achieving that perfect buttery texture and intricate design. The way these cookies melt in your mouth while delivering bursts of sweet dates makes them absolutely irresistible.

A Cherished Tradition

What makes maamoul so special is how they bring families together during special occasions. The process of filling and decorating these cookies often becomes a gathering activity with everyone playing their part. My kitchen fills with wonderful aromas and happy chatter as we work together creating these beloved treats.

What You’ll Need

• Ghee: Fresh and fragrant.
• Flours: The perfect semolina blend.
• Mahleb: For authentic flavor.
• Date Paste: Sweet and smooth.
• Orange Blossom: Just a touch.

Let’s Start Baking

Create Your Base

Mix those ingredients with gentle care.

Shape with Love

Each cookie gets its own special design.

Bake to Perfection

Watch for that subtle golden color.

Final Touch

Dust with sweetness before serving.

Success Secrets

The key to perfect maamoul lies in the details. The dough needs just the right consistency to hold those beautiful patterns and that sweet date filling needs to be perfectly smooth. Practice makes perfect when it comes to shaping these special cookies.

Share and Enjoy

These maamoul are meant to be shared and savored. They stay wonderful in an airtight container making them perfect for gifting or enjoying throughout the holiday season. Serve them with strong coffee or tea for a truly authentic experience.

Frequently Asked Questions

→ Why must the dough be pliable?

The dough needs to be soft enough not to crack when shaped, but firm enough to hold patterns and release from molds.

→ How do I prevent cracking?

Monitor cookies closely during baking and remove immediately if tops begin to crack. Let cool completely undisturbed.

→ Can I make these without molds?

Yes, you can shape by hand and create patterns using a fork or strawberry huller.

→ How long do they keep?

They last up to two weeks at room temperature in an airtight container, or two months frozen.

→ Why measure flour carefully?

Use the spoon-in-cup method for measuring flour to ensure proper dough consistency and prevent cookies from being too dry.

Conclusion

Maamoul are delicate Middle Eastern cookies with a rich cultural heritage, featuring a buttery semolina dough and sweet date filling. These intricately decorated cookies are a staple of festive celebrations and represent a centuries-old baking tradition.

Authentic Middle Eastern Maamoul – Date Filled Cookies

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• Author: Hannah
• Prep Time: 45
• Cook Time: 15
• Total Time: 1 hour

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Description

Traditional Middle Eastern butter cookies filled with dates and decorated with intricate patterns. Perfect for celebrations and special occasions.

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Ingredients

Units USM Scale 1x2x3x

3/4 cup ghee or clarified butter.

3 tablespoons granulated sugar.

1 large egg, room temperature.

2 teaspoons orange blossom water or vanilla extract.

1 1/4 cups semolina flour.

1 1/4 cups all-purpose flour.

2 teaspoons mahleb (optional).

1–3 tablespoons milk, room temperature.

1/4 cup confectioners’ sugar.

10 oz date paste or 20 pureed Medjool dates.

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Instructions

1- Preheat oven to 350°F. Line two baking sheets with parchment paper.

2- Beat butter until light. Add sugar, egg, and orange blossom water. Mix until pale and creamy.

3- Add flours and optional mahleb. Mix to crumbly dough. Adjust with milk or flour until pliable. Rest 15 minutes.

4- Form walnut-sized balls. Use mold or shape by hand, filling each with date paste and sealing completely.

5- Bake 15-17 minutes until pale golden. Cool completely. Dust with confectioners’ sugar.

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Notes

1- Can be shaped by hand or with molds.

2- Watch carefully for cracking while baking.

3- Stores 2 weeks at room temp or 2 months frozen.

Tools You’ll Need: 

– Stand mixer or hand mixer.

– Baking sheets.

– Maamoul molds (optional).