Texas Toast
intro
Thick-cut, buttery garlic toast with crispy golden edges and soft pillowy centers, a classic hearty side perfect for BBQ spreads and grilled meats.
Ingredients
Steps
Mix garlic butter spread
In a small mixing bowl, combine ¾ cup (170g) melted unsalted butter, 12g finely minced fresh garlic, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 1 tablespoon dried parsley flakes. Stir until fully evenly combined, then let rest for 2 minutes at room temperature to allow the garlic flavor to infuse into the butter.
Preheat oven and prep pan
Adjust your oven rack to the middle position, then preheat the oven to 425°F (220°C). Line a large 18x13 inch rimmed baking sheet with unbleached parchment paper, and set it within easy reach of your prep area.
Butter first side of bread
Arrange all 8 thick-cut 1-inch bread slices in a single layer on a clean wooden cutting board. Use a 2-inch pastry brush to spread half of the seasoned garlic butter (roughly ¾ tablespoon per slice) evenly across the top surface of each slice, spreading all the way to the crust edges to avoid dry, unseasoned corners.
Arrange slices on baking sheet
Flip each bread slice so the buttered side faces down onto the parchment-lined baking sheet, leaving ½-inch of open space between each slice to allow air flow for even crisping. Do not overlap slices, as trapped steam will make the bread soggy instead of crispy.
Butter second side of bread
Use the remaining half of the garlic butter to brush the exposed top side of each bread slice, again spreading all the way to the crust edges for full, even coverage. For extra savoriness, add a light 1/8 teaspoon pinch of flaky sea salt across all slices if desired.
Bake to golden crispness
Place the baking sheet on the middle oven rack, and bake at 425°F (220°C) for 8 minutes. Use a pair of metal tongs to flip each slice, then continue baking for an additional 4-5 minutes until both sides are deep golden brown, crispy at the edges, and soft but set in the center. Watch closely during the final 2 minutes of baking to prevent the butter-coated edges from burning.
Rest and serve warm
Remove the baking sheet from the oven, and let the toast rest for 1 minute to allow excess butter to absorb into the bread, then transfer slices to a serving platter. Serve immediately while warm, alongside grilled brisket, ribs, burgers, chili, or fried chicken.
Tips
2.If you prefer a charred, smoky flavor, you can cook the buttered bread slices directly on a medium-heat (375°F / 190°C) grill grate for 2 minutes per side instead of baking, for a perfect BBQ-style twist.
3.Avoid using softened, unmelted butter for spreading—melted butter coats the bread more evenly, preventing soggy, butter-soaked spots and dry, unseasoned patches.
OMG this was the perfect side for our Sunday potluck! I made a double batch to go with pulled pork sandwiches and every single slice was gone in 10 minutes. The buttery garlic ratio is *chef’s kiss*, not too overpowering but so flavorful my kids asked for seconds before they even finished their main dish.
Super easy weeknight side for when I don’t feel like putting a ton of effort into dinner! 20 minutes total is no joke, I tossed this in the oven while my frozen burgers cooked and it came out perfectly crispy on the edges, soft in the middle. Game changer for quick meals, will be adding this to my regular rotation.
Wait this is SO good. I added a little sprinkle of parmesan on top the last 2 minutes of baking and oh my gosh, it tasted exactly like the Texas toast you get at the fancy steakhouse. My partner said it’s better than the frozen kind we usually buy, and that’s high praise.
Tried this last night for family dinner with spaghetti and meatballs, and my picky 7 year old ate THREE slices! I was worried the garlic would be too strong for the kids but it was totally mellow and buttery, no harsh raw garlic bite at all. Only note is I wish I’d made more, we ran out halfway through dinner.
This is such a solid, no-fuss recipe! I brought this along on our group camping trip last weekend, made the butter mix ahead at home, spread it on the bread, and cooked it in a cast iron over the campfire. Everyone was raving about it, even the people who usually only bring trail mix for meals.
I’ve been making Texas toast for years and I can’t believe I never thought to melt the butter with the garlic first instead of just spreading softened butter and sprinkling garlic on top. That little trick makes all the difference, no more random burnt garlic bits on the bread! Total game changer.
Made this for our neighborhood block party and I swear people were coming up to me all night asking for the recipe! I added a tiny bit of dried parsley and a pinch of red pepper flakes to the butter for a little kick, and it was chef’s kiss. 10/10, will make this for every gathering from now on.
Wait this is so easy even I couldn’t mess it up, and I burn toast 90% of the time. The instructions were super clear, cook time was spot on, and it came out golden brown and buttery every single bite. Perfect for when I’m making pasta and don’t wanna pay for delivery garlic bread.