Cooking and Baking  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.
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