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Heat 3 tablespoons olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add 12 ounces broccoli florets in a single layer. Season with ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Let cook undisturbed for 2 minutes. Toss and continue cooking until browned in spots, about 2 minutes.
Add 2 tablespoons water, cover immediately, and cook until the broccoli is knife-tender and bright green, about 2 minutes. Garnish with finely grated lemon zest or grated Parmesan cheese if desired.