Braising steak does require a little know-how because there is a process that must be followed in order for it to work correctly. People braise meat because they want to turn a tougher cut into a more tender, tasty dish. To braise steak properly, you will need a few kitchen tools so you can execute the technique correctly.
Put a pan on the hob and cover the bottom with a thin layer of cooking oil. Warm the pan and oil up over a medium heat. The pan that you use should be heavy weighted, and it should have a lid that fits securely on top, so that condensation does not escape during braising. A cast iron pot with an enamel coating is a good choice because it transitions from the hob to oven seamlessly.
Blot the meat dry and dust it lightly on each side with flour. Place it in the pan to start browning it. Brown each side lightly, including the sides and ends of the steak. Try to keep the lid on the pan as much as possible so moisture does not escape.
Pour beef or vegetable stock into the braising pan until it is about half way to covering the meat. Add 125 ml (1/2 cup) of red wine to the pan if desired. Preheat the oven to 150 degrees C (300F).
Wait for the braising liquid to reach a simmering temperature. This will occur over medium heat, with the lid securely on the pot. A cooking thermometer should read 82 degrees C (180F) when inserted into the braising liquid.
Move your pan with the lid securely in place to the oven. Let the meat cook between two and four hours until it is done. You can leave your braising pot on the hob, but the oven-braised meat tends to cook more evenly than hob braised meat.