Braising steak is a cut of beef that is taken from a variety of muscles that require slow, moist cooking to keep it tender. It is usually sold in whole pieces, but it can be diced up by a butcher or at home. Braising steak is ideal for braising and slow-cooking, and it should not be cooked like a normal steak, as it will not be as flavorsome and tender as it can be when properly cooked. Braising is a low and slow cooking method that begins with dry heat and ends with moist heat. The beef is seared at high temperatures in a heavy-bottomed Dutch oven to attain a caramelized crust (dry heat), and then covered and finished cooking in a liquid at lower temperatures (moist heat) . Braising steak is cut from the hardest working muscle groups of a cow, such as the skirt, leg, chuck, or flank. It is somewhat tenderer than stewing steak and is ideal for use in casseroles, stews, and for braising.