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Loading...Thick-cut white bread slathered with a generous layer of seasoned garlic butter, then baked until the edges turn deeply golden and the inside stays pillowy soft. This is the steakhouse-style side that has anchored Texas dinner tables and backyard grills for generations.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 18 gFat
- 11 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 2 gSugar
- 5 gProtein
- 380 mgSodium
- 65 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 450 mcgVitamin A
Ingredients
For the Garlic Butter
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 4 cloves garlic, finely minced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese (optional)
For the Toast
- 1 loaf unsliced Texas-style thick white bread (about 8 inches long), cut into 8 slices 1 inch thick
Directions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a small bowl, mash the softened butter with the minced garlic, parsley, salt, pepper, and onion powder until uniformly combined and flecked with green; fold in the Parmesan if using.
- Arrange the thick bread slices in a single layer on the prepared baking sheet. Using a butter knife or offset spatula, spread about 1 tablespoon of the garlic butter generously across the top of each slice, going all the way to the edges.
- For extra flavor, lightly press a small piece of butter onto each slice so it melts down the sides during baking.
- Bake the toast on the center rack for 10 to 12 minutes, until the tops are deeply golden brown and the butter is bubbling at the edges.
- For a crispier crust, switch the oven to broil for the final 60 to 90 seconds, watching closely so the bread does not scorch.
- Remove from the oven and let the slices rest on the pan for 2 minutes so the butter reabsorbs into the crumb.
- Serve warm as a side for grilled steaks, barbecue, chili, pasta, or soups.
Cook’s Notes
- For the best rise, look for a high-ratio Texas-style loaf at the bakery with a tight, even crumb that can hold up to thick slicing.
- If you prefer a skillet version, melt a portion of the garlic butter in a cast-iron pan over medium heat and toast the bread butter-side down for 2 to 3 minutes per slice.
- Use salted butter and skip the added salt if you want a faster weeknight version; the flavor will still be rich and pronounced.
- Make a double batch of the garlic butter and refrigerate it in a log wrapped in parchment for up to 2 weeks so you can slice off rounds whenever you need toast.
- Serve immediately after baking for the ideal contrast between the crackly, buttery top and the steamy soft interior.
