Serious Eats: Talk
Desperately seeking steak help
Cooking for a client (who needs to put on weight, no less) and he wants a steak - a sirloin. I tend to think of sirloin as pretty dry. But then I practically never cook a steak for myself. If I want a steak I go to a steakhouse.
What kind of sirloin am I looking for? I think I'll probably manage to not overcook the steak, which seems the only danger, but I'm concerned that the meat won't have enough fat to stay moist.
Am I wrong about that? Give me any hints. I'm buying the steak as well as cooking it.
