Cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Reduce to a simmer and cook until fork-tender, 14-18 minutes.

While potatoes boil, cut broccoli into bite-sized pieces.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Pat steaks dry, and season both sides with a pinch of salt and pepper.

Once potatoes are fork-tender, reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

Add sour cream, cream cheese, half the reserved potato cooking water, buttermilk-dill seasoning, and 1/4 tsp. salt. Mash until smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Place broccoli on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast in hot oven until tender and browned, 14-16 minutes.

While broccoli roasts, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add steaks to hot pan. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Remove from burner. Transfer to a plate. Rest, at least 5 minutes.

Combine softened butter, 1 tsp. lemon juice, 1/2 tsp. lemon zest (add remaining to taste), softened garlic and herb goat cheese (crumbling if needed), and a pinch of salt in a mixing bowl.

Plate dish as pictured on front of card, topping steak with butter. Squeeze lemon wedges over broccoli to taste. Bon appétit!