loin was our choice for the evening.  If you're cooking for 1 or 2, cut it like a traditional steak.  If you're cooking for a crowd,  choose the more traditional tenderloin shape and then slice and serve as you would a tenderloin.  Chef Ezra prepared one of each for us, as you can see below. Step two: Preparing the steak. Forget the fancy seasonings and marinades.  All you need is freshly ground pepper and lots of kosher salt added BEFORE cooking.  According to Ezra, you can't put too much salt on your steak; he insists that the copious amount of salt is one of the main difference between steak cooked at home and steak cooked in a restaurant. Step three: Cook it! Heat a large frying pan to high.  Add in a tbsp or so of oil-Ezra uses pure olive oil (which has a higher smoking point than extra virgin olive oil).  You could also use grapeseed or vegetable oil. Once the oil has heated up and the pan is very hot, add in the steak and sear it on each side until it has caramelized to a rich brown crust, about 7 minutes per side.  Try not to move the meat around too much.  The photo below is what a perfectly caramelized steak looks like. Step four: The secret weapon of deliciousness When you are almost finished the cooking process, toss a couple tablespoons of butter into the pan, along with a smashed clove of garlic and a few