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From: 0maha-Steak SampIer <0mahaSteakSampIer@marosubrothers.com>
To: bruce@untroubled.org
Date:  Mon, 2 Feb 2026 11:35:19 -0500
Subject: 0maha-Steaks Is Handing Out A Steak SampIer - 5OO Still Available - Today 0nly
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Yes, I will be back in the office next week to see them there. I was going to move the dates to another time. Most days I will see them next week.
Chef one: I was thinking about how to keep a steak tasting like it was just cut even after days in the freezer
Chef two: Flash-freezing is a technique that really helps lock in the texture and the natural juices
Chef one: Right, quick freeze at very low temperatures prevents large ice crystals from forming which can break fibers
Chef two: That makes a big difference when you thaw and finish on the grill or in a cast iron pan
Chef one: I like to season simply with salt about 30 minutes before cooking so the surface dries slightly and flavors concentrate
Chef two: For thicker cuts I use an initial sear then finish in the oven to reach the target doneness without overcooking the exterior
Chef one: Resting is as important as searing, letting carryover heat even out the internal temperature


Omaha Steaks
Hand-selected cuts, prepared with care


Omaha Steaks Gourmet Sampler
----------------------------------------

A limited program is making 500 gourmet sampler boxes available. One sampler per household will be provided at no charge to participants. You will not be billed for the sampler. Offer ends Tomorrow.

Get My Steak Sampler

Each cut is hand-selected and flash-frozen to lock in exceptional flavor and texture. Every box is normally priced over $600 and is covered by the program for this offer.

Inside your box

4 Filet Mignons 4 Ribeyes 6 Top Sirloins 4 New York Strips

Availability is based on program allocation and quantities are determined by program allocation. One sampler per household.

If selected, no payment is required if selected and you will not be billed for the sampler.
Thank you for taking a moment to review this program.
Omaha Steaks

Chef one: Have you tried finishing a strip with a quick butter baste after the pan sear
Chef two: I have and it adds a nice sheen and subtle flavor that complements the beef without overpowering it
Chef one: For ribeye I prefer to render the fat slowly beside the sear then rest it longer so the juices redistribute
Chef two: When organizing a mixed box I like to suggest cook order based on thickness so everything reaches ideal doneness
Chef one: For thinner sirloins a higher heat and shorter time works well to keep them tender and flavorful
Chef two: A simple rested presentation with sliced crosswise showcases the grain and marbling for guests
Chef one: I often recommend a neutral oil with a high smoke point for searing then finish with a small knob of butter for flavor
Chef two: For seasoning use coarse salt and a light grind of pepper then tweak with herbs after resting if desired
Chef one: If someone plans to freeze, wrapping airtight and minimizing exposure to air reduces freezer burn and preserves texture
Chef two: Slow thaw in the refrigerator then bring to room temperature before cooking for more even results
Chef one: On the grill I use direct high heat for a good crust then move to indirect to reach the final temperature without overcooking
Chef two: Measuring with an instant read thermometer takes the guesswork out of finishing times for different cuts
Chef one: Serving suggestions include roasted vegetables, a composed salad, or a simple potato preparation to let the steak lead the plate
Chef two: Keep experimenting with heat and finish so each meal highlights the best traits of each cut

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</head>
<body style="Margin:0;padding:0;background-color:#f5efe6;font-family:Georgia, 'Times New Roman', Times, serif;color:#2f2f2f;">
<div style="display:none;font-size:1px;color:#ffffff;line-height:1px;font-family:Arial;max-height:0px;max-width:0px;opacity:0;overflow:hidden;mso-hide:all;"><div>
	
	Yes, I will be back in the office next week to see them there. I was going to move the dates to another time. Most days I will see them next week.</div>
Chef one: I was thinking about how to keep a steak tasting like it was just cut even after days in the freezer<br>
Chef two: Flash-freezing is a technique that really helps lock in the texture and the natural juices<br>
Chef one: Right, quick freeze at very low temperatures prevents large ice crystals from forming which can break fibers<br>
Chef two: That makes a big difference when you thaw and finish on the grill or in a cast iron pan<br>
Chef one: I like to season simply with salt about 30 minutes before cooking so the surface dries slightly and flavors concentrate<br>
Chef two: For thicker cuts I use an initial sear then finish in the oven to reach the target doneness without overcooking the exterior<br>
Chef one: Resting is as important as searing, letting carryover heat even out the internal temperature<br>
</div>

<table role="presentation" width="100%" cellpadding="0" cellspacing="0" style="background-color:#f5efe6;padding:24px 12px;">
  <tr>
    <td align="center">
      <table role="presentation" width="600" cellpadding="0" cellspacing="0" style="max-width:600px;background-color:#ffffff;border-radius:8px;overflow:hidden;border:1px solid #d4cbc2;">
        <tr>
          <td style="padding:18px 24px 8px 24px;">
            <table role="presentation" width="100%" cellpadding="0" cellspacing="0">
              <tr>
                <td align="center" style="padding-bottom:12px;">
                  <span style="display:inline-block;font-size:28px;line-height:32px;font-weight:700;color:#7a1216;font-family:Georgia, 'Times New Roman', Times, serif;">Omaha Steaks</span>
                </td>
              </tr>
              <tr>
                <td align="center" style="padding-bottom:6px;">
                  <div style="font-size:13px;color:#6b6b6b;font-family:Georgia, 'Times New Roman', Times, serif;">Hand-selected cuts, prepared with care</div>
                </td>
              </tr>
              <tr>
                <td style="padding-top:12px;border-top:4px solid #c69b35;"></td>
              </tr>
            </table>
          </td>
        </tr>

        <tr>
          <td style="padding:20px 24px 8px 24px;">
            <h1 style="Margin:0;font-size:22px;color:#3a3a3a;font-weight:700;font-family:Georgia, 'Times New Roman', Times, serif;line-height:1.2;text-align:center;">Omaha Steaks Gourmet Sampler <br>
            </h1>
            <p style="Margin:14px 0 8px 0;color:#5a5a5a;font-size:15px;line-height:1.4;text-align:center;font-family:Georgia, 'Times New Roman', Times, serif;">
              A limited program is making 500 gourmet sampler boxes available. One sampler per household will be provided at no charge to participants. You will not be billed for the sampler. Offer ends Tomorrow.
            </p>
            <table role="presentation" cellpadding="0" cellspacing="0" align="center" style="Margin:14px auto 0 auto;">
              <tr>
                <td align="center">
                  <table role="presentation" cellpadding="0" cellspacing="0" style="border-collapse:separate;">
                    <tr>
                      <td align="center" valign="middle" style="background-color:#7a1216;border-radius:6px;padding:12px 22px;box-shadow:0 2px 6px rgba(122,18,22,0.12);">
                        <a href="http://www.marosubrothers.com/ureuwdfoug" style="font-family:Georgia, 'Times New Roman', Times, serif;color:#ffffff;font-weight:700;text-decoration:none;font-size:16px;line-height:20px;display:inline-block;min-height:44px;vertical-align:middle;">Get My Steak Sampler &raquo;</a>
                      </td>
                    </tr>
                  </table>
                </td>
              </tr>
            </table>
          </td>
        </tr>

        <tr>
          <td style="padding:12px 24px 8px 24px;">
            <p style="Margin:0 0 10px 0;color:#3a3a3a;font-size:15px;line-height:1.4;font-family:Georgia, 'Times New Roman', Times, serif;">
              Each cut is hand-selected and flash-frozen to lock in exceptional flavor and texture. Every box is normally priced over $600 and is covered by the program for this offer.
            </p>
          </td>
        </tr>

        <tr>
          <td style="padding:8px 24px 18px 24px;">
            <div style="font-size:16px;color:#3a3a3a;font-weight:600;margin-bottom:8px;font-family:Georgia, 'Times New Roman', Times, serif;">Inside your box</div>

            <table role="presentation" cellpadding="8" cellspacing="0" width="100%" style="border-collapse:separate;border:1px solid #d4cbc2;border-radius:8px;overflow:hidden;">
              <tr>
                <td valign="top" style="background-color:#faf6f0;border-right:1px solid #e3dbd2;font-family:Georgia, 'Times New Roman', Times, serif;color:#3a3a3a;width:50%;padding:12px;">
                  4 Filet Mignons
                </td>
                <td valign="top" style="background-color:#f5efe6;font-family:Georgia, 'Times New Roman', Times, serif;color:#3a3a3a;width:50%;padding:12px;">
                  4 Ribeyes
                </td>
              </tr>
              <tr>
                <td valign="top" style="background-color:#f5efe6;border-top:1px solid #e3dbd2;border-right:1px solid #e3dbd2;font-family:Georgia, 'Times New Roman', Times, serif;color:#3a3a3a;padding:12px;">
                  6 Top Sirloins
                </td>
                <td valign="top" style="background-color:#faf6f0;border-top:1px solid #e3dbd2;font-family:Georgia, 'Times New Roman', Times, serif;color:#3a3a3a;padding:12px;">
                  4 New York Strips
                </td>
              </tr>
            </table>

            <div style="font-size:13px;color:#6b6b6b;margin-top:10px;font-family:Georgia, 'Times New Roman', Times, serif;">
              Availability is based on program allocation and quantities are determined by program allocation. One sampler per household.
            </div>
          </td>
        </tr>

        <tr>
          <td style="padding:0 24px 18px 24px;">
            <div style="height:1px;background-color:#e3dbd2;margin:12px 0;"></div>
            <div style="font-size:13px;color:#6b6b6b;font-family:Georgia, 'Times New Roman', Times, serif;">If selected, no payment is required if selected and you will not be billed for the sampler.</div>
          </td>
        </tr>

        <tr>
          <td style="padding:18px 24px 18px 24px;background-color:#fffefc;">
            <div style="font-size:14px;color:#3a3a3a;font-family:Georgia, 'Times New Roman', Times, serif;">Thank you for taking a moment to review this program.</div>
          </td>
        </tr>

        <tr>
          <td style="background-color:#7a1216;padding:12px 24px;text-align:center;">
            <div style="font-size:13px;color:#ffffff;font-family:Georgia, 'Times New Roman', Times, serif;">Omaha Steaks</div>
          </td>
        </tr>
      </table>
    </td>
  </tr>
</table>

	<div style="font-family:Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif; width:1px; line-height:0; overflow:hidden">
Chef one: Have you tried finishing a strip with a quick butter baste after the pan sear<br>
Chef two: I have and it adds a nice sheen and subtle flavor that complements the beef without overpowering it<br
>Chef one: For ribeye I prefer to render the fat slowly beside the sear then rest it longer so the juices redistribute<br>
Chef two: When organizing a mixed box I like to suggest cook order based on thickness so everything reaches ideal doneness<br>
Chef one: For thinner sirloins a higher heat and shorter time works well to keep them tender and flavorful<br>
Chef two: A simple rested presentation with sliced crosswise showcases the grain and marbling for guests<br>
Chef one: I often recommend a neutral oil with a high smoke point for searing then finish with a small knob of butter for flavor<br>
Chef two: For seasoning use coarse salt and a light grind of pepper then tweak with herbs after resting if desired<br>
Chef one: If someone plans to freeze, wrapping airtight and minimizing exposure to air reduces freezer burn and preserves texture<br>
Chef two: Slow thaw in the refrigerator then bring to room temperature before cooking for more even results<br>
Chef one: On the grill I use direct high heat for a good crust then move to indirect to reach the final temperature without overcooking<br>
Chef two: Measuring with an instant read thermometer takes the guesswork out of finishing times for different cuts<br>
Chef one: Serving suggestions include roasted vegetables, a composed salad, or a simple potato preparation to let the steak lead the plate<br>
Chef two: Keep experimenting with heat and finish so each meal highlights the best traits of each cut
</div>
</body>
</html>


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