Maitre d’Butter Recipe: Amanda’s Steakhouse Garlic Bread

There are a few threads woven through the history of the Golden Steer. The West is an obvious one. Las Vegas is another. But look closely at the restaurant’s culinary history and you’ll find another influence that has been there for decades: Italian-American cooking. Many of the people who helped shape the early Golden Steer came to Las Vegas from cities like Kansas City, St. Louis, and Chicago, bringing pieces of their own food traditions with them. By the 1990s, Golden Steer menus featured an entire section of Italian specialties — Chicken Parm, Chicken of the Angels, and toasted ravioli inspired by The Hill in St. Louis.

For Co-CEO Amanda Signorelli, that history is also personal.

Growing up, she had the same Golden Steer order every time: a Shirley Temple with extra cherries, two orders of garlic bread, and Chicken of the Angels. Her garlic bread recipe is an homage to that order. It isn’t the restrained version made with a whisper of butter and a politely toasted baguette. Amanda makes hers the way she remembers it: thick bread, plenty of Maitre d’Butter, a light broil, freshly shaved Parmesan, and a final sprinkle of The Showgirl Seasoning. Simple, yes. Subtle, absolutely not.

Serves 4–6

Here’s what you’ll need:

Ingredients

• 1 loaf French bread, preferably thick and tall
• Maitre d’Butter, softened, applied generously
• Freshly grated or shaved Parmesan cheese
• The Showgirl Seasoning, for finishing

Gluten-free note: Amanda also likes this with a good gluten-free sourdough. Choose something with enough height and structure to stay soft inside while the edges crisp.

Directions

Choose the Right Bread

1. Start with a substantial loaf of French bread — you want some height here. A very thin loaf can dry out before you get the contrast you’re after: crisp around the edges and soft, buttery bread through the center.
2. Slice the loaf in half lengthwise and place both halves cut-side up on a baking sheet.

Don’t Hold Back on the Butter

3. Spread a generous layer of softened Maitre d’Butter over the entire cut surface of the bread, making sure you reach all the way to the edges. This is Amanda’s most important instruction: be heavy-handed. The bread should have enough butter to soak into the surface as it warms while still leaving richness behind on top. This isn’t the moment to scrape the knife clean.

Bake, Then Broil

4. Place the bread in a warm oven and bake until the loaf is heated through and the butter has completely melted into the bread.
5. Remove from the oven and add a generous layer of freshly grated or shaved Parmesan.
6. Switch the oven to broil and return the bread for a brief final blast of heat. Keep an eye on it — you’re looking for lightly browned edges, bubbling butter, and just enough color on the cheese. Not a completely dried-out piece of toast.

Finish It Like Amanda

7. Remove from the oven and immediately finish with a light sprinkle of The Showgirl Seasoning.
8. Add an extra shaving of Parmesan over the top if you’re inclined. Amanda is.
9. Slice generously and serve immediately. Enjoy!

Amanda’s Rule: More Is More

There is a minimalist version of garlic bread. Amanda Signorelli has no interest in making it. Her version comes from the garlic bread she grew up eating at the Golden Steer, so the objective is indulgence: plenty of butter, substantial bread, and enough heat to crisp the exterior without sacrificing that soft center. The Maitre d’Butter does most of the work, bringing garlic, richness, and steakhouse flavor into the bread as it melts. Parmesan adds another savory layer, while a final dusting of The Showgirl gives the whole thing an extra kick of salt and seasoning. It’s uncomplicated indulgence in perhaps its purest form. And if two orders somehow end up on the table, Amanda would argue you’ve done it correctly.

The Italian-American Side of the Steer

Golden Steer will always be associated with Las Vegas, but the restaurant was shaped just as much by the people who worked inside it. The Italian-American dishes that appeared throughout Golden Steer’s history weren’t there by accident — they reflected the people in the kitchen and dining room and the food traditions they brought with them. That legacy gave the menu dishes like Chicken of the Angels, toasted ravioli, and the garlic bread Amanda grew up ordering. Decades later, the recipe remains wonderfully straightforward. Good bread. Plenty of butter. Parmesan. A hot oven. Sometimes a classic earns its place by knowing exactly what it is.