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Subject: This Day 0nly: 0maha-Steak's Steak SampIer - OnIy 5OO Remain
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From: 0maha Sampler Steak <mahasamplersteak@drivencomplete.homes>
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I think the key to a really good pan sauce is building layers of flavor. Start by searing your protein at a high temperature so you get that deep brown crust, then remove it and lower the heat. Add a splash of stock or wine to deglaze, scraping up all those little browned bits from the bottom of the pan. Let that reduce by about half before adding any aromatics like shallots or thyme. Once it thickens slightly, mount it with a pat of cold butter off the heat and whisk until it emulsifies. That gives you a glossy, velvety sauce without needing any cream or flour. You can finish with a squeeze of lemon or a dash of vinegar to brighten it up. The whole process only takes about ten minutes once the protein is done resting. I usually make extra because it keeps well and tastes even better the next day spooned over roasted vegetables or rice. Let me know if you want a specific ratio for the stock to wine or if you are trying to pair it with something particular.

As for seasoning, I find it helps to salt the meat at least forty minutes before cooking. That lets the salt penetrate rather than just sitting on the surface. Pat it dry right before it goes in the pan so you get a proper sear instead of steaming. A little black pepper right at the end keeps it from burning in the pan.

OMAHA STEAKS
Selected cuts, prepared with care

A Gourmet Sampler, Prepared for You

Hand-selected cuts delivered to your door

Omaha Steaks is offering a gourmet sampler to select participants. For this program, 500 boxes — each assessed over $600 — are provided at no charge. Those who receive this email are eligible for the sample box. One sampler per household. Offer ends Tomorrow.

Each cut is hand-selected and flash-frozen to lock in exceptional flavor. You will not be billed for the sampler.

See what is included

Inside Your Box

6 Top Sirloins

4 Filet Mignons

4 Ribeyes

4 New York Strips

Quantities are determined by program allocation. One sampler per household.

Thank you for taking the time to review this offering.

— OMAHA STEAKS —

I usually start my tomato plants indoors about six weeks before the last frost date. They need a good grow light or a very bright south-facing window, otherwise they get leggy really fast. Once the seedlings have their first set of true leaves, I transplant them into four-inch pots and bury the stem up to the cotyledons. Tomatoes root along the stem, so that gives them a stronger start. I harden them off gradually over a week before they go into the ground. In the garden, I space them about twenty-four inches apart and put a sturdy cage in place right away. Consistent watering is important, especially when the fruit starts setting, but I try not to get the leaves wet to avoid blight. Mulching with straw helps keep the soil moisture even and reduces splash-up from rain. I prune the suckers below the first flower cluster but leave most of the upper growth alone. A balanced fertilizer applied every three weeks keeps them productive through the season. If you see the leaves starting to curl or yellow at the bottom, that often means they need a little more magnesium, so a foliar spray of diluted Epsom salt can help. I usually harvest when the fruit is fully colored but still firm, and let any that need extra ripening sit on the counter for a day or two. The flavor difference between garden-ripe and store-bought is remarkable.

For pest control, I rely on companion planting. Basil and marigolds nearby seem to keep aphids and whiteflies at bay, and I have not had hornworm issues since I started putting dill and fennel in the same bed. If you see big black droppings on the leaves, check the stems carefully because those caterpillars blend in well. Just pick them off by hand and drop them in soapy water.

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I think the key to a really good pan sauce is building layers of flavor. Start by searing your protein at a high temperature so you get that deep brown crust, then remove it and lower the heat. Add a splash of stock or wine to deglaze, scraping up all those little browned bits from the bottom of the pan. Let that reduce by about half before adding any aromatics like shallots or thyme. Once it thickens slightly, mount it with a pat of cold butter off the heat and whisk until it emulsifies. That gives you a glossy, velvety sauce without needing any cream or flour. You can finish with a squeeze of lemon or a dash of vinegar to brighten it up. The whole process only takes about ten minutes once the protein is done resting. I usually make extra because it keeps well and tastes even better the next day spooned over roasted vegetables or rice. Let me know if you want a specific ratio for the stock to wine or if you are trying to pair it with something particular.<br><br>
As for seasoning, I find it helps to salt the meat at least forty minutes before cooking. That lets the salt penetrate rather than just sitting on the surface. Pat it dry right before it goes in the pan so you get a proper sear instead of steaming. A little black pepper right at the end keeps it from burning in the pan.
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<span style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:28px; font-weight:bold; color:#8b1a1a; letter-spacing:2px;">OMAHA STEAKS</span>
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#6a6a6a; margin-top:6px; font-style:italic;">Selected cuts, prepared with care</div>
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<h1 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:26px; font-weight:normal; color:#2a2a2a; margin:0 0 6px 0; line-height:1.2;">A Gourmet Sampler, Prepared for You</h1>
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#5a5a5a; line-height:1.5; margin-top:4px;">Hand-selected cuts delivered to your door</div>
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<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2a2a2a; line-height:1.6; margin:0 0 14px 0;">
Omaha Steaks is offering a gourmet sampler to select participants. For this program, 500 boxes — each assessed over $600 — are provided at no charge. Those who receive this email are eligible for the sample box. One sampler per household. Offer ends Tomorrow.
</p>
<p style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:16px; color:#2a2a2a; line-height:1.6; margin:0 0 18px 0;">
Each cut is hand-selected and flash-frozen to lock in exceptional flavor. You will not be billed for the sampler.
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<a href="http://www.drivencomplete.homes/site/coverage-channel/nfbcmdffj/point" style="display:inline-block; font-family: Arial, Helvetica, sans-serif; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; padding:14px 40px; border-radius:8px; background-color:#8b1a1a; letter-spacing:0.5px;">See what is included</a>
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<h2 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:18px; font-weight:bold; color:#2a2a2a; margin:0 0 10px 0; border-bottom:2px solid #b8860b; padding-bottom:6px; display:inline-block;">Inside Your Box</h2>
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<td style="padding:12px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2a2a2a;">6 Top Sirloins</td>
<td style="padding:12px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2a2a2a;">4 Filet Mignons</td>
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<td style="padding:12px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2a2a2a;">4 Ribeyes</td>
<td style="padding:12px 16px; border-bottom:1px solid #e3dbd2; width:50%; font-family: Georgia, 'Times New Roman', Times, serif; font-size:15px; color:#2a2a2a;">4 New York Strips</td>
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<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#787878; margin-top:10px; line-height:1.5;">Quantities are determined by program allocation. One sampler per household.</div>
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<td style="padding:18px 30px 26px 30px; border-top:1px solid #d4cbc2; text-align:center;">
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:14px; color:#5a5a5a; line-height:1.6; margin-bottom:4px;">Thank you for taking the time to review this offering.</div>
<div style="font-family: Georgia, 'Times New Roman', Times, serif; font-size:13px; color:#8b1a1a; letter-spacing:1px; margin-top:8px;">&mdash; OMAHA STEAKS &mdash;</div>
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<span style="visibility:hidden; display:inline-block; height:0; width:0; font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, serif; font-size:16px; line-height:1.5; color:#2a2a2a;">
I usually start my tomato plants indoors about six weeks before the last frost date. They need a good grow light or a very bright south-facing window, otherwise they get leggy really fast. Once the seedlings have their first set of true leaves, I transplant them into four-inch pots and bury the stem up to the cotyledons. Tomatoes root along the stem, so that gives them a stronger start. I harden them off gradually over a week before they go into the ground. In the garden, I space them about twenty-four inches apart and put a sturdy cage in place right away. Consistent watering is important, especially when the fruit starts setting, but I try not to get the leaves wet to avoid blight. Mulching with straw helps keep the soil moisture even and reduces splash-up from rain. I prune the suckers below the first flower cluster but leave most of the upper growth alone. A balanced fertilizer applied every three weeks keeps them productive through the season. If you see the leaves starting to curl or yellow at the bottom, that often means they need a little more magnesium, so a foliar spray of diluted Epsom salt can help. I usually harvest when the fruit is fully colored but still firm, and let any that need extra ripening sit on the counter for a day or two. The flavor difference between garden-ripe and store-bought is remarkable.<br><br>
For pest control, I rely on companion planting. Basil and marigolds nearby seem to keep aphids and whiteflies at bay, and I have not had hornworm issues since I started putting dill and fennel in the same bed. If you see big black droppings on the leaves, check the stems carefully because those caterpillars blend in well. Just pick them off by hand and drop them in soapy water.
</span>
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