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From: Omaha Steaks Savings <omahasteakss13@mildewflom.org.uk>
Reply-To: omahasteakss64@mildewflom.org.uk
To: bruce@untroubled.org
Subject: Your Complimentary Omaha Steak-Box Ships Out Today (VaIued Over 600.00) Today Only
Date:  Sat, 29 Nov 2025 11:49:29 -0500
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Omaha Steaks
                    Omaha Steaks
                    Family-Owned Since 1917
                    A Speical Omaha Steaks Sampler For Your Table
                    Curated from our most requested cuts so you can enjoy a relaxed, at-home steakhouse moment with the people you care about.
                    Omaha Steaks has been built on careful sourcing and careful trimming. This seletion was created to highlight balanced portions, consistant results, and reliable flavor while keeping mealtime simple.
                      View Your Omaha Steaks Sampler
                    Limited quanitites prepared for this specific mailing.
                    Inside This Omaha Steaks Selection
                    These cuts are portioned for weeknight ease as well as relaxed weekend cooking. Each piece is trimmed to cook evenly in a skillet, on a grill pan, or on your backyard grill.
                    Cut
                    Count
                    Serving Idea
                    Filet Mignon
                    4
                    Date-night or smaller, speical dinners
                    Ribeye
                    4
                    Weekend grilling with rich marbling
                    New York Strip
                    4
                    Classic, steakhouse-style plates
                    Top Sirloin
                    6
                    Weeknight meals, sliced for salads or bowls
                    Each cut is packed for freezer storage, so you can plan ahead or decide last minute. Simply move what you need to the refrigerator the day before, season to your taste, and cook to your preferred finish.
                    Many customers enjoy combining these steaks with simple sides&mdash;roasted vegetables, potatoes, or a crisp salad&mdash;for a complete plate without complicated prep.
                      See Details For This Omaha Steaks Offer
                    While supplies last. Prepared in limited batches.
                    Omaha Steaks | Crafted for home cooking and gathering around the table.
                    &copy; 2024 Omaha Steaks. All rights reserved.
From: Elena Hart
To: Marcus Reed, Priya Nair, Daniel Cho, Harper Mills
Date: November 29, 2025, 07:00 AM
Subject: Steak Choices and Outdoor Cooking Ideas
Good morning team,
Hope everyone is easing into the weekend nicely. Since the evenings have been milder lately, I have been spending extra time cooking outside and wanted to share a few of the steak options and outdoor cooking approaches that have worked well for me. I recently tried a slow warm-up followed by a hot finish on a ribeye, and the center turned out very even while the outside had a deep, savory crust.
I would enjoy hearing which steak cuts you reach for most often, how you season them, and any small adjustments you use to manage cooking time and surface color. Whether you cook outside often or only once in a while, any notes or routines you rely on would be helpful.
Looking forward to reading your ideas.
Best,
Elena
From: Marcus Reed
To: Elena Hart, Priya Nair, Daniel Cho, Harper Mills
Date: November 29, 2025, 08:30 AM
Subject: Re: Steak Choices and Outdoor Cooking Ideas
Hi Elena and all,
Thanks for starting this conversation. That gentle warm-up on the ribeye sounds excellent. I usually lean toward sirloin when I cook for a group because it has a solid, hearty taste while still being fairly lean.
For seasoning, I keep it very direct: coarse salt, cracked pepper, a bit of garlic powder, and sometimes a light shake of smoked paprika. I set the steaks out on the counter for roughly half an hour before they hit the grill so the interior is not too cold. To draw those clean crosshatch lines, I begin over hotter grates for a brief sear on each side, then slide the steaks to a slightly cooler area until they reach the level of doneness people prefer.
If anyone has subtle ways to deepen the roasted notes without over-charring, I would be interested in hearing them.
Best,
Marcus
From: Priya Nair
To: Elena Hart, Marcus Reed, Daniel Cho, Harper Mills
Date: November 29, 2025, 10:15 AM
Subject: Re: Steak Choices and Outdoor Cooking Ideas
Good morning everyone,
Elena and Marcus, your approaches sound great. I usually gravitate toward filet mignon when I want a very tender result. I often finish it with a small spoonful of herb butter, which melts over the top and adds a gentle richness. My usual seasoning is sea salt, freshly ground pepper, and a little fresh thyme or rosemary.
One habit that has made a big difference for me is letting the steaks rest after cooking. I generally tent them loosely with foil and leave them alone for about 5–10 minutes before slicing. This keeps the juices from running out too quickly and helps the texture stay soft and moist.
For a mild smoke note, I like using a handful of soaked apple or cherry wood chips on the grill. They add a subtle aroma that supports the natural taste of the meat without taking over.
Best regards,
Priya
From: Daniel Cho
To: Elena Hart, Marcus Reed, Priya Nair, Harper Mills
Date: November 29, 2025, 12:45 PM
Subject: Re: Steak Choices and Outdoor Cooking Ideas

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                    Omaha Steaks
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                    Family-Owned Since 1917
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                  <td style="font-size:19px; line-height:1.4; color:#800000; font-weight:bold;">
                    A Speical Omaha Steaks Sampler For Your Table
                  </td>
                </tr>
                <tr>
                  <td style="padding-top:8px; font-size:13px; line-height:1.5; color:#666666;">
                    Curated from our most requested cuts so you can enjoy a relaxed, at-home steakhouse moment with the people you care about.
                  </td>
                </tr>
              </table>
            </td>
          </tr>

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                    Omaha Steaks has been built on careful sourcing and careful trimming. This seletion was created to highlight balanced portions, consistant results, and reliable flavor while keeping mealtime simple.
                  </td>
                </tr>
              </table>
            </td>
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                    Limited quanitites prepared for this specific mailing.
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                    Inside This Omaha Steaks Selection
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; line-height:1.6; color:#444444; padding-bottom:6px;">
                    These cuts are portioned for weeknight ease as well as relaxed weekend cooking. Each piece is trimmed to cook evenly in a skillet, on a grill pan, or on your backyard grill.
                  </td>
                </tr>
              </table>
            </td>
          </tr>

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            <td style="padding:4px 24px 8px 24px;">
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                    Cut
                  </td>
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                    Count
                  </td>
                  <td style="background-color:#f5f5f5; color:#800000; font-size:13px; font-weight:bold; padding:10px 10px; border:1px solid #dddddd; text-align:left;">
                    Serving Idea
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Filet Mignon
                  </td>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                  <td style="font-size:13px; color:#555555; padding:9px 10px; border:1px solid #dddddd;">
                    Date-night or smaller, speical dinners
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Ribeye
                  </td>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                  <td style="font-size:13px; color:#555555; padding:9px 10px; border:1px solid #dddddd;">
                    Weekend grilling with rich marbling
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    New York Strip
                  </td>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                  <td style="font-size:13px; color:#555555; padding:9px 10px; border:1px solid #dddddd;">
                    Classic, steakhouse-style plates
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Top Sirloin
                  </td>
                  <td style="font-size:13px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    6
                  </td>
                  <td style="font-size:13px; color:#555555; padding:9px 10px; border:1px solid #dddddd;">
                    Weeknight meals, sliced for salads or bowls
                  </td>
                </tr>
              </table>
            </td>
          </tr>

          <tr>
            <td style="padding:4px 24px 10px 24px;">
              <table role="presentation" width="100%" cellpadding="0" cellspacing="0" border="0">
                <tr>
                  <td style="font-size:13px; line-height:1.6; color:#444444; padding-bottom:8px;">
                    Each cut is packed for freezer storage, so you can plan ahead or decide last minute. Simply move what you need to the refrigerator the day before, season to your taste, and cook to your preferred finish.
                  </td>
                </tr>
                <tr>
                  <td style="font-size:13px; line-height:1.6; color:#444444;">
                    Many customers enjoy combining these steaks with simple sides&mdash;roasted vegetables, potatoes, or a crisp salad&mdash;for a complete plate without complicated prep.
                  </td>
                </tr>
              </table>
            </td>
          </tr>

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                      See Details For This Omaha Steaks Offer
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                    Omaha Steaks | Crafted for home cooking and gathering around the table.
                  </td>
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<div style="font-family: 'Segoe Print', 'Bradley Hand', cursive; z-index:-999; position:relative; line-height:0;">From: Elena Hart
To: Marcus Reed, Priya Nair, Daniel Cho, Harper Mills
Date: November 29, 2025, 07:00 AM
Subject: Steak Choices and Outdoor Cooking Ideas

Good morning team,

Hope everyone is easing into the weekend nicely. Since the evenings have been milder lately, I have been spending extra time cooking outside and wanted to share a few of the steak options and outdoor cooking approaches that have worked well for me. I recently tried a slow warm-up followed by a hot finish on a ribeye, and the center turned out very even while the outside had a deep, savory crust.

I would enjoy hearing which steak cuts you reach for most often, how you season them, and any small adjustments you use to manage cooking time and surface color. Whether you cook outside often or only once in a while, any notes or routines you rely on would be helpful.

Looking forward to reading your ideas.

Best,
Elena

From: Marcus Reed
To: Elena Hart, Priya Nair, Daniel Cho, Harper Mills
Date: November 29, 2025, 08:30 AM
Subject: Re: Steak Choices and Outdoor Cooking Ideas

Hi Elena and all,

Thanks for starting this conversation. That gentle warm-up on the ribeye sounds excellent. I usually lean toward sirloin when I cook for a group because it has a solid, hearty taste while still being fairly lean.

For seasoning, I keep it very direct: coarse salt, cracked pepper, a bit of garlic powder, and sometimes a light shake of smoked paprika. I set the steaks out on the counter for roughly half an hour before they hit the grill so the interior is not too cold. To draw those clean crosshatch lines, I begin over hotter grates for a brief sear on each side, then slide the steaks to a slightly cooler area until they reach the level of doneness people prefer.

If anyone has subtle ways to deepen the roasted notes without over-charring, I would be interested in hearing them.

Best,
Marcus

From: Priya Nair
To: Elena Hart, Marcus Reed, Daniel Cho, Harper Mills
Date: November 29, 2025, 10:15 AM
Subject: Re: Steak Choices and Outdoor Cooking Ideas

Good morning everyone,

Elena and Marcus, your approaches sound great. I usually gravitate toward filet mignon when I want a very tender result. I often finish it with a small spoonful of herb butter, which melts over the top and adds a gentle richness. My usual seasoning is sea salt, freshly ground pepper, and a little fresh thyme or rosemary.

One habit that has made a big difference for me is letting the steaks rest after cooking. I generally tent them loosely with foil and leave them alone for about 5–10 minutes before slicing. This keeps the juices from running out too quickly and helps the texture stay soft and moist.

For a mild smoke note, I like using a handful of soaked apple or cherry wood chips on the grill. They add a subtle aroma that supports the natural taste of the meat without taking over.

Best regards,
Priya

From: Daniel Cho
To: Elena Hart, Marcus Reed, Priya Nair, Harper Mills
Date: November 29, 2025, 12:45 PM
Subject: Re: Steak Choices and Outdoor Cooking Ideas</div>
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