I have two 1.5 lb steaks that I'd like to braise in the oven in my Le Crueset covered dutch oven. I rubbed in a homemade dry rib rub into them; they've been in the rub for about an hour.
1 -- How much longer do they need to marinate in the rub before I start cooking them?
2 -- Do I need to brown them in the Le Crueset before I put them in the oven?
3 -- How much (and what kind of) liquid do I put in the pot?
4 -- How long and at what temp in the oven?