If frozen, thaw steak(s) in the refrigerator. Thoroughly dry steaks with a paper towel. If frozen, thaw broccoli florets in the refrigerator. Set out the butter to reach room temperature. Mix up the steak seasoning blend and set aside.

To make the steak seasoning blend add brown sugar, salt, black pepper, chili powder, garlic powder, paprika, all-purpose flour, and onion powder in a small bowl and blend with a fork until all seasonings are thoroughly incorporated.

Place steak(s) of your choice (my preferred cut is a New York strip) in a pie tin or shallow dish, cover with vegetable oil and season only the top side of the steak(s).

Chop butter and place pats around the rim of a frying pan. Set aside until ready to use.

Allow the burner to warm for ten minutes on high heat before placing your pan on the burner.

Place the pan on the burner and allow butter to melt. Add the steaks to the pan, flipping them over in order to season the bottom side while they fry.

Cook your steak for 3-5 minutes on each side, flipping every minute for an even cook. I prefer my steaks somewhere between medium-well and well-done, so I cooked mine for 5 minutes on each side.

As the steaks cook, use a spoon to occasionally baste them with the melted butter and produced juices.

Once done, remove steaks from the pan and allow them to rest for about 5 minutes. Do not cut into the steak, not even to check doneness. Allowing the steaks to rest will give you a juicer, tastier outcome.

Preheat oven to 425°F. Wash one or multiple small or medium-sized russet potatoes, removing any eyes in the process. Thoroughly dry the potatoes with a paper towel. Place potatoes on a baking sheet lined with oven-safe parchment paper. Coat potatoes in vegetable oil and salt (to taste) on both sides.

Bake the potatoes for 40-60 minutes depending on their sizes. Check during cooking by poking with a knife, adjusting cook times as needed. Once the knife slides in without resistance, your potatoes are done.

Remove potatoes from the oven and allow them to rest for about 3-5 minutes.

In a small pot, add water and the broccoli florets. Over high heat, bring the water to a rapid boil. Lower the temperature to medium-high and allow to cook for 7-10 minutes, depending on how tender you want your broccoli. Once done, remove from heat for 2-3 minutes.

Once the broccoli is cooked, strain out the water. Set aside.

Place the pot back on medium-high heat to melt down the butter. Add back the broccoli and stir until all florets are fully coated.

Add sugar substitute, salt, pepper, and seasoning salt to the broccoli and stir until fully incorporated.

Tear off small pieces of the American cheese slices for easier and even melting. Stir until broccoli is completely coated.

Preheat oven to 350°F. Place desired number of slices of white sandwich bread onto a baking sheet lined with oven-safe parchment paper.

On each piece of bread, put one tablespoon of butter, halved and placed in separate spots. Dust the bread with garlic powder and Italian seasoning to your preference.

Bake the bread for about 5 minutes, until the butter is melted and bread is crusty around the edges and on the bottom. Turn the oven onto broil and broil until the bread tops are golden brown.

💡Tip: To avoid using a meat thermometer to check doneness, attempt using the finger method. By relaxing your palm and connecting your thumb and pinky finger, press into the skin between the fingers. When relaxed, the palm mimics the feeling of raw meat. When pressing the thumb and pinky fingers together, the tension mimics the feeling of a well-done steak. Using different fingers connected to the thumb, you can determine different temperatures and doneness without cutting into the meat.

💡Tip: If you want a softer skin on the potatoes, wrap in foil. However, for a crispy finish, do not wrap the potatoes in foil. Avoiding foil also makes for a fluffier, more tender inside.