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From: Sampler Omaha <sampleromaha@forthvaluable.lol>
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Subject: 0maha-Steak's: A Steak SampIer For You - OnIy 5OO Remain - Today 0nly
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Date: Fri, 5 Jun 2026 18:53:13 -0400
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I saw your note about the grill seasoning blend. I have been experimenting with a mix of smoked paprika, garlic powder and a touch of cayenne for beef. The trick is letting the rub sit on the meat for about forty five minutes before cooking. I find that brings out a deeper flavor without overpowering the natural taste. I also tried adding dried oregano last week and it worked well with the sirloin cuts. Let me know if you want the exact measurements I used. I can send them over tomorrow when I have my notes organized. Hope that helps answer your question about building a balanced rub.

Also I wanted to mention that I am planning a simple dinner for next Saturday and would love to hear your thoughts on a side dish. I was thinking roasted vegetables with a balsamic glaze but I am open to suggestions if you have something else in mind. Let me know what you think.

OMAHA STEAKS
Selected cuts, thoughtfully prepared

 

Gourmet Sampler Program

A selection of hand-chosen cuts, provided at no charge to qualifying households

Omaha Steaks is pleased to make 500 gourmet boxes available through this program. Each box, with a retail value over $600, is provided at no charge to participants. One sampler per household. Those receiving this message are eligible to request the sample box. The offer concludes Tomorrow.

Every cut is hand-selected and flash-frozen to preserve its character. This selection represents some of the most requested items from our offerings, chosen for their tenderness and rich flavor profile.

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.

See what is included

Thank you for your interest in this selection.

Omaha Steaks • All rights reserved

Regarding your question about the herb garden layout I tried a raised bed approach this year with rosemary and thyme on the south side and mint contained in pots to keep it from spreading. The soil mix I used was equal parts compost and topsoil with a layer of mulch on top. I water every other day unless we get rain. The rosemary has grown quite a bit since I planted it in early spring. I also added a small drip line on a timer which helped during the warmer weeks. If you decide to go with a similar setup I can share the details on the drip system I found at the garden supply store. Let me know if you want those specifics.

On another note I am planning to repaint the fence next month and would appreciate any recommendations on exterior paint that holds up well in sun. I used a standard brand last time but it faded within a year. If you have a suggestion send it my way.

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I saw your note about the grill seasoning blend. I have been experimenting with a mix of smoked paprika, garlic powder and a touch of cayenne for beef. The trick is letting the rub sit on the meat for about forty five minutes before cooking. I find that brings out a deeper flavor without overpowering the natural taste. I also tried adding dried oregano last week and it worked well with the sirloin cuts. Let me know if you want the exact measurements I used. I can send them over tomorrow when I have my notes organized. Hope that helps answer your question about building a balanced rub.
<br><br>
Also I wanted to mention that I am planning a simple dinner for next Saturday and would love to hear your thoughts on a side dish. I was thinking roasted vegetables with a balsamic glaze but I am open to suggestions if you have something else in mind. Let me know what you think.
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<span style="font-size:30px; font-weight:bold; color:#ffffff; letter-spacing:2px; font-family: Georgia, 'Times New Roman', Times, serif;">OMAHA STEAKS</span>
<div style="margin-top:6px; font-size:13px; color:#e8d5b0; font-style:italic; font-family: Georgia, 'Times New Roman', Times, serif;">Selected cuts, thoughtfully prepared</div>
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<h1 style="margin:0 0 6px 0; font-size:24px; color:#2e2e2e; font-weight:normal; font-family: Georgia, 'Times New Roman', Times, serif; line-height:1.3;">Gourmet Sampler Program</h1>
<p style="margin:0; font-size:16px; color:#6a6a6a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">A selection of hand-chosen cuts, provided at no charge to qualifying households</p>
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<p style="margin:0 0 14px 0; font-size:15px; color:#2e2e2e; line-height:1.6; font-family: Georgia, 'Times New Roman', Times, serif;">
Omaha Steaks is pleased to make 500 gourmet boxes available through this program. Each box, with a retail value over $600, is provided at no charge to participants. One sampler per household. Those receiving this message are eligible to request the sample box. The offer concludes Tomorrow.
</p>
<p style="margin:0 0 16px 0; font-size:15px; color:#2e2e2e; line-height:1.6; font-family: Georgia, 'Times New Roman', Times, serif;">
Every cut is hand-selected and flash-frozen to preserve its character. This selection represents some of the most requested items from our offerings, chosen for their tenderness and rich flavor profile.
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<td style="padding:8px 12px; border-radius:4px; border:1px solid #e3dbd2; margin-bottom:4px; font-size:14px; color:#2e2e2e; font-family: Georgia, 'Times New Roman', Times, serif;">6 Top Sirloins</td>
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<p style="margin:12px 0 0 0; font-size:12px; color:#787878; line-height:1.4; font-family: Georgia, 'Times New Roman', Times, serif;">Quantities are determined by program allocation. One sampler per household.</p>
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<a href="http://www.forthvaluable.lol/junctioninfo_path/cr76em9yr/window" style="display:inline-block; padding:14px 38px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; border-radius:24px; font-family: Georgia, 'Times New Roman', Times, serif; letter-spacing:0.5px; background-color:#b8893c;">See what is included</a>
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<p style="margin:0 0 6px 0; font-size:13px; color:#6a6a6a; line-height:1.5; font-family: Georgia, 'Times New Roman', Times, serif;">Thank you for your interest in this selection.</p>
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Omaha Steaks &bull; All rights reserved
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Regarding your question about the herb garden layout I tried a raised bed approach this year with rosemary and thyme on the south side and mint contained in pots to keep it from spreading. The soil mix I used was equal parts compost and topsoil with a layer of mulch on top. I water every other day unless we get rain. The rosemary has grown quite a bit since I planted it in early spring. I also added a small drip line on a timer which helped during the warmer weeks. If you decide to go with a similar setup I can share the details on the drip system I found at the garden supply store. Let me know if you want those specifics.
<br><br>
On another note I am planning to repaint the fence next month and would appreciate any recommendations on exterior paint that holds up well in sun. I used a standard brand last time but it faded within a year. If you have a suggestion send it my way.
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