You will also need:
heavy-bottomed pan for searing
Preheat your oven to 350 degrees. Let the meat rest for about 30 minutes, as bringing it closer to room temperature will help it cook better. Rub the meat with a little vegetable oil to lightly coat, then season liberally with kosher salt, black pepper, and garlic powder.
Sear the meat on high heat in a heavy-bottomed pan, such as the cast iron pan in the photo above, until both sides are browned.
In a baking dish large enough to accommodate your steak, mix together half a bottle of beer (a dry wine would probably be good, too) and half a can of chicken stock. Dump in a tablespoon or two of minced dried onion. Toss in a couple of smashed garlic cloves and two bay leaves. Transfer the steak to the baking dish, and add a little more beer and chicken stock if necessary to bring the liquid at least halfway up the side of the meat. Cover the dish tightly with a double layer of aluminum foil (see photo) and place in the oven. After 1 1/2 hours check the meat and make sure you have enough liquid -- if your aluminum foil is not tight enough, it may be evaporating and you may need to add more. You may also want to flip your meat at this point. Let the meat go another 1 1/2 hours or until tender when pierced with a fork.