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Subject: 0maha-Steak's Has A Steak SampIer 4 U - Just 5OO Left - Today 0nly
From: From The Omaha Steaks Kitchen <fromtheomaha@moriahelizebethmerch.com>
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Date: Thu, 10 Sep 2026 11:23:52 -0400
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Content-Type: text/plain; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

Monday morning the whole kitchen smelled like garlic and butter, which is h=
onestly the only way I want to start the week. You asked earlier how I get =
the crust on a ribeye to look like that, so let me walk through it. First t=
hing is the meat has to be as dry as you can get it. I pat it down with pap=
er towels and then let it sit on a rack in the fridge for a few hours befor=
e it goes anywhere near a pan. That part matters more than people think. Th=
en you want a heavy pan, cast iron works best, and it needs to be hot enoug=
h that a drop of water skitters around instead of just sitting there. I use=
 a little oil with a high smoke point and lay the steak away from me. The s=
ound should be loud right away. Leave it alone for longer than feels comfor=
table, then flip it once. After that I drop in butter, a couple smashed gar=
lic cloves, and a sprig of rosemary. Tilt the pan and keep spooning the but=
ter over the top until the internal temperature is just under where you wan=
t it. Rest it for ten minutes before slicing. That is the whole trick. No s=
pecial equipment, no thermometer needed if you practice a little. My Dad us=
ed to say the pan does half the work and patience does the rest. Also, alwa=
ys cut against the grain or you undo all the work you just did. Let me know=
 how your next one turns out.

Omaha Steaks

Hand-selected cuts, prepared with care.

A Gourmet Sampler, Set Aside for You

Each box, normally priced over $600, contains a selection of hand-selected =
cuts flash-frozen at peak flavor.

See What's Included

Program Details

Omaha Steaks has set aside 500 gourmet boxes for this program. The sampler =
is provided at no charge to recipients. One sampler per household, and the =
offer ends tomorrow. Cuts are hand-selected and flash-frozen to lock in exc=
eptional flavor.

No payment is required if selected. Quantities are determined by program al=
location.

Inside Your Box

=E2=80=A2 4 Ribeyes

=E2=80=A2 4 New York Strips

=E2=80=A2 6 Top Sirloins

=E2=80=A2 4 Filet Mignons

Thanks for taking a moment to review this offer. We look forward to sharing=
 our craftsmanship with you.

So you are asking about the difference between dry brining and just salting=
 right before you cook, right? It is a fair question because they sound bas=
ically the same. Dry brining means you salt the meat and then wait, usually=
 overnight in the fridge, before cooking. The salt draws moisture out at fi=
rst, then that liquid dissolves the salt and gets pulled back into the meat=
. That is where the flavor and tenderness come from. Salting right before c=
ooking does not give that process time to happen. You get surface seasoning=
 but not much penetration. For thicker cuts I always dry brine. Put the ste=
ak on a wire rack over a sheet pan, salt all sides, and leave it uncovered =
in the fridge for at least a few hours. The surface will look tacky when yo=
u take it out, and that is exactly what you want. That tacky layer helps wi=
th browning later. Some people add pepper before cooking, but pepper can bu=
rn at high heat, so I add it after the sear instead. If you have a thick cu=
t ribeye or a filet, overnight works great. For thinner cuts, even thirty m=
inutes helps a little. Just make sure the steak is not sitting in a puddle =
of its own liquid. The rack keeps the bottom dry so you do not end up steam=
ing it. Try that method with one steak and then cook another one without it=
. You will notice the difference right away. It takes almost no effort and =
changes the texture in a way you can actually feel when you cut into it.

--==rail-qbzoshggshfxlobjtqmeuljxte_TextPart=l6bvtss0kx9d=4675
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<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"UTF-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
</head>
<body style=3D"margin:0; padding:0; background-color:#f7f1e8;">
<div style=3D"font-family:'Brush Script MT', cursive; margin:0; padding:0; =
font-size:0; line-height:0; visibility:hidden;">
Monday morning the whole kitchen smelled like garlic and butter, which is h=
onestly the only way I want to start the week. You asked earlier how I get =
the crust on a ribeye to look like that, so let me walk through it. First t=
hing is the meat has to be as dry as you can get it. I pat it down with pap=
er towels and then let it sit on a rack in the fridge for a few hours befor=
e it goes anywhere near a pan. That part matters more than people think. Th=
en you want a heavy pan, cast iron works best, and it needs to be hot enoug=
h that a drop of water skitters around instead of just sitting there. I use=
 a little oil with a high smoke point and lay the steak away from me. The s=
ound should be loud right away. Leave it alone for longer than feels comfor=
table, then flip it once. After that I drop in butter, a couple smashed gar=
lic cloves, and a sprig of rosemary. Tilt the pan and keep spooning the but=
ter over the top until the internal temperature is just under where you wan=
t it. Rest it for ten minutes before slicing. That is the whole trick. No s=
pecial equipment, no thermometer needed if you practice a little. My Dad us=
ed to say the pan does half the work and patience does the rest. Also, alwa=
ys cut against the grain or you undo all the work you just did. Let me know=
 how your next one turns out.
</div>

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" align=3D"center" width=3D"100%" style=3D"max-width:600px; margin:0 auto;=
 background-color:#faf6f0; border:1px solid #cfc6bd;">
<tr>
<td style=3D"padding:32px 40px 24px 40px; border-bottom:2px solid #d4a94a;"=
>

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td style=3D"text-align:left; font-family:Arial, Helvetica, sans-serif; fon=
t-size:34px; line-height:38px; color:#6e0f14; letter-spacing:1px;">
Omaha Steaks
</td>
</tr>
<tr>
<td style=3D"text-align:left; font-family:Georgia, 'Times New Roman', Times=
, serif; font-size:15px; line-height:22px; color:#5a5a5a; padding-top:6px;"=
>
Hand-selected cuts, prepared with care.
</td>
</tr>
</table>

</td>
</tr>
<tr>
<td style=3D"padding:28px 40px 16px 40px;">

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td style=3D"border-left:3px solid #d4a94a; padding:0 0 0 16px;">
<p style=3D"font-family:Georgia, 'Times New Roman', Times, serif; font-size=
:26px; line-height:32px; color:#3a3a3a; margin:0 0 8px 0;">A Gourmet Sample=
r, Set Aside for You</p>
<p style=3D"font-family:Arial, Helvetica, sans-serif; font-size:14px; line-=
height:22px; color:#5a5a5a; margin:0;">Each box, normally priced over $600,=
 contains a selection of hand-selected cuts flash-frozen at peak flavor.</p=
>
</td>
</tr>
</table>

</td>
</tr>
<tr>
<td style=3D"padding:8px 40px 8px 40px;">

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td align=3D"center" style=3D"padding:16px 0;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0">
<tr>
<td align=3D"center" style=3D"border-radius:8px; background-color:#6e0f14; =
box-shadow:0 3px 8px rgba(0,0,0,0.15);">
<a href=3D"http://www.moriahelizebethmerch.com/portal/report/wzxmgyve" styl=
e=3D"display:inline-block; padding:14px 36px; font-family:Arial, Helvetica,=
 sans-serif; font-size:15px; font-weight:bold; color:#ffffff; text-decorati=
on:none; letter-spacing:0.5px;">See What's Included</a>
</td>
</tr>
</table>
</td>
</tr>
</table>

</td>
</tr>
<tr>
<td style=3D"padding:10px 40px 16px 40px;">

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td style=3D"font-family:Georgia, 'Times New Roman', Times, serif; font-siz=
e:18px; line-height:26px; color:#3a3a3a; padding-bottom:10px;">
Program Details
</td>
</tr>
<tr>
<td style=3D"font-family:Arial, Helvetica, sans-serif; font-size:14px; line=
-height:22px; color:#3a3a3a;">
Omaha Steaks has set aside 500 gourmet boxes for this program. The sampler =
is provided at no charge to recipients. One sampler per household, and the =
offer ends tomorrow. Cuts are hand-selected and flash-frozen to lock in exc=
eptional flavor.
</td>
</tr>
<tr>
<td style=3D"font-family:Arial, Helvetica, sans-serif; font-size:14px; line=
-height:22px; color:#3a3a3a; padding-top:14px;">
No payment is required if selected. Quantities are determined by program al=
location.
</td>
</tr>
</table>

</td>
</tr>
<tr>
<td style=3D"padding:16px 40px 24px 40px;">

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%" style=3D"border:1px solid #e3dbd2; border-radius:10px;">
<tr>
<td style=3D"padding:18px 20px; font-family:Arial, Helvetica, sans-serif; f=
ont-size:17px; font-weight:bold; color:#6e0f14; border-bottom:1px solid #e3=
dbd2;">
Inside Your Box
</td>
</tr>
<tr>
<td style=3D"padding:0 20px;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td width=3D"50%" valign=3D"top" style=3D"padding:14px 10px 14px 0; font-fa=
mily:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bo=
ttom:1px solid #e3dbd2; background-color:#faf6f0;">
&bull; 4 Ribeyes
</td>
<td width=3D"50%" valign=3D"top" style=3D"padding:14px 0 14px 10px; font-fa=
mily:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bo=
ttom:1px solid #e3dbd2; background-color:#faf6f0;">
&bull; 4 New York Strips
</td>
</tr>
<tr>
<td width=3D"50%" valign=3D"top" style=3D"padding:14px 10px 14px 0; font-fa=
mily:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bo=
ttom:1px solid #e3dbd2; background-color:#f5efe6;">
&bull; 6 Top Sirloins
</td>
<td width=3D"50%" valign=3D"top" style=3D"padding:14px 0 14px 10px; font-fa=
mily:Arial, Helvetica, sans-serif; font-size:14px; color:#3a3a3a; border-bo=
ttom:1px solid #e3dbd2; background-color:#f5efe6;">
&bull; 4 Filet Mignons
</td>
</tr>
</table>
</td>
</tr>
</table>

</td>
</tr>
<tr>
<td style=3D"padding:12px 40px 24px 40px;">

<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" border=3D"=
0" width=3D"100%">
<tr>
<td align=3D"center" style=3D"padding:10px 0 20px 0; border-bottom:1px soli=
d #d4a94a;">
<p style=3D"font-family:Georgia, 'Times New Roman', Times, serif; font-size=
:15px; line-height:22px; color:#5a5a5a; margin:0;">
Thanks for taking a moment to review this offer. We look forward to sharing=
 our craftsmanship with you.
</p>
</td>
</tr>
<tr>
<td style=3D"height:10px; background-color:#6e0f14;"></td>
</tr>
</table>

</td>
</tr>
</table>

<div style=3D"font-family:'Century Gothic', 'Apple Gothic', sans-serif; dis=
play:inline-block; width:1px; height:1px; color:transparent; overflow:visib=
le;">
So you are asking about the difference between dry brining and just salting=
 right before you cook, right? It is a fair question because they sound bas=
ically the same. Dry brining means you salt the meat and then wait, usually=
 overnight in the fridge, before cooking. The salt draws moisture out at fi=
rst, then that liquid dissolves the salt and gets pulled back into the meat=
. That is where the flavor and tenderness come from. Salting right before c=
ooking does not give that process time to happen. You get surface seasoning=
 but not much penetration. For thicker cuts I always dry brine. Put the ste=
ak on a wire rack over a sheet pan, salt all sides, and leave it uncovered =
in the fridge for at least a few hours. The surface will look tacky when yo=
u take it out, and that is exactly what you want. That tacky layer helps wi=
th browning later. Some people add pepper before cooking, but pepper can bu=
rn at high heat, so I add it after the sear instead. If you have a thick cu=
t ribeye or a filet, overnight works great. For thinner cuts, even thirty m=
inutes helps a little. Just make sure the steak is not sitting in a puddle =
of its own liquid. The rack keeps the bottom dry so you do not end up steam=
ing it. Try that method with one steak and then cook another one without it=
. You will notice the difference right away. It takes almost no effort and =
changes the texture in a way you can actually feel when you cut into it.
</div>

</body>
</html>

--==rail-qbzoshggshfxlobjtqmeuljxte_TextPart=l6bvtss0kx9d=4675--
