Braising steak is a term that covers various cuts of beef where the muscles are harder, meaning the meat needs to be cooked more slowly to become tender. Because braising steak needs to be cooked more slowly it is perfect for stews, casseroles and other slow-cooking dishes. Did you know... Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some liquid (which may also add flavor).