Remove butter from the refrigerator at least 30 minutes before cooking. It must be fully softened; it should not be melted or cold, so it spreads into the bread surface rather than sitting on top.

In a small bowl, blend the softened butter with garlic powder and seasoned salt until fully incorporated. Taste the butter on a small piece of bread and adjust salt if needed; the butter should taste noticeably salty and garlicky on its own.

Heat a large flat-bottomed skillet (cast iron or nonstick) over medium heat. Allow it to preheat for a full 2 minutes before adding bread.

Generously spread the garlic butter on one side of each slice. Do not spread on both sides. Use approximately 1 tablespoon of butter per slice to achieve the correct richness.

Place slices of butter-side down onto the hot skillet. Do not move them. Cook undisturbed for 90 seconds to 2 minutes, until the buttered side is a light golden color, not deep brown, not pale. The Raising Cane's toast is distinctly light gold.

Remove from heat. The unbuttered top side should remain completely soft and pillowy; do not flip.