Cut into evenly sized florets, roughly 1–1½ inches across. Uniform size matters — small pieces overcook before large ones finish. Peel and slice stems into same-thickness coins so they cook at the same rate. Rinse under cold water, shake off excess moisture. Set out a serving dish. For quick cooling, have an ice bath ready before you start — the window between tender and overcooked is narrow.

Transfer broccoli to a wide dish immediately off the steamer so steam escapes and cooking stops. Season with salt only after removing from heat — salting earlier draws out moisture. Not serving right away? Plunge into an ice bath to halt cooking, then drain on a towel. Watch the color: bright green = ready, olive-dull green = overcooked. Serve quickly; it keeps softening as it sits.