Choosing a Steak to Braise

• Although you can braise any steak, this moist cooking method is best for tougher cuts of meat that have plenty of connective tissue and muscle fibers. Tender beef steaks such as T-bone steaks or filet mignon have little to no connective tissue in them, which makes them good candidates for dry cooking methods such as grilling or broiling. Some of the best steaks for braising include chuck blade or arm, flatiron, bottom round, round tip, cubed steak, skirt steak and hanger steaks. These tougher cuts transform from tough and chewy to melt-in-your-mouth delicious as they have enough fat and other tissues to stand up to the slow cooking time.

Braising a Steak

• One of the first steps to braising a steak is to develop deep flavor by searing the meat until it's nicely browned and then removing it. Set it aside and saute aromatic vegetables -- onions, carrots and/or celery -- until they become tender and golden. Add braising liquid such as wine, stock, beer, water or a combination of these liquids. Use a wooden spoon to scrape the cooked-on, flavorful bits from the bottom of your pot, and then put the steak back into the pot. Bring the mixture to a simmer and let it finish cooking in an oven that's been preheated to 325 degrees Fahrenheit.

Determining Braising Time

• The amount of time your steak needs to braise depends on many factors including the thickness of the steak and the desired doneness. The best way to determine when it’s finished braising is to insert an instant-read thermometer into the thickest part of the steak. According to Foodsafety.gov, steaks should be cooked to a minimum internal temperature of 145 F, with three minutes of resting time before serving.

Tips

• Successful braising relies on keeping the liquid at a gentle simmer after you sear and brown the meat and vegetables. You can complete the entire braising process on top of the stove if you're working with foods that have a shorter cooking time, such as fish. However, braising steak in the oven allows the meat to cook more evenly as the heat surrounds the steak. Add even more flavor to your braised beef steak and make it a one-pot meal by adding potatoes and your favorite vegetables to the pot in the last 30 minutes of cooking.