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Envelope-to: glopez@gigiscleaning.net
Delivery-date: Thu, 21 May 2026 22:47:08 -0600
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From: 0Maha Steaks <mahasteaks@wapnexet.com>
To: glopez@gigiscleaning.net
Message-ID: <051409.c4c50c82855b4-nsffiylvxbae0j7occl@wapnexet.com>
Reply-To: mahasteaks@wapnexet.com
Date: Fri, 22 May 2026 00:46:26 -0400
Subject:  ***SPAM***  Reserve A Steak SampIer From 0maha-Steak's - OnIy 5OO Remain - This Day 0nly

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Thanks for checking in about the marinade ratios. I typically go with a 3-to-1 oil-to-acid blend for most cuts, but for thicker steaks I add a touch more acid to help tenderize the edges. Let the meat rest at room temperature about 20 minutes before it hits the pan so the cook is even throughout. I find that kosher salt and cracked pepper right before searing gives the best crust without drawing out too much moisture. For the side, I have been experimenting with roasted fingerling potatoes tossed in rosemary and garlic oil, finished with a sprinkle of flaky sea salt. The trick is to parboil them first, then smash them slightly before roasting so they get crispy on the outside while staying creamy inside. Let me know how your batch turns out and if you want me to send over the exact oven temps I used last time.

Omaha Steaks
Hand-selected cuts, prepared with care

Gourmet Steak Sampler Announcement

A selection of handcrafted cuts, available to participants at no charge.

Omaha Steaks is making 500 gourmet sampler boxes available as part of this program. Each box, with a retail value over $600, is provided at no charge to recipients who qualify. One sampler per household, and the offer concludes Tomorrow.

Every cut is hand-selected by our butchers and flash-frozen to preserve tenderness and flavor. Those who receive this email are guaranteed their sampler — no payment is required if selected.

Inside Your Box

4 Filet Mignons

4 Ribeyes

4 New York Strips

6 Top Sirloins

Quantities are determined by program allocation. Each box is subject to availability.

See what’s included

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

— Omaha Steaks

I looked into the timeline you asked about for next week’s gathering. The weather looks favorable for an outdoor setup if we shift things to later in the afternoon, around four o’clock. I can bring the side dishes and a couple of bottles of sparkling water. Let me know if you want me to handle the playlist as well since I have that portable speaker that fills the yard nicely. I also wanted to ask whether you prefer the seating arranged in a circle or more spread out along the deck. I can come by an hour early to help move chairs and tables into place. Just send me a quick note with your preference and I will adjust my plan accordingly. I will pick up some extra napkins and plates just in case the count ends up higher than expected.

Regarding the menu, I think the grilled option you mentioned will work well with the sides I have in mind. I can prep the marinade the night before so it is ready to go when we fire up the grill. Let me know if anyone has dietary restrictions I should be aware of so I can adjust the ingredients. I am happy to make a separate batch for anyone who needs it. I will also bring a few lanterns for ambiance once the sun goes down. Looking forward to it.

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<div style="display:none; font-family:'Trebuchet MS', sans-serif; font-size:0; line-height:0; max-height:0; overflow:hidden;">Thanks for checking in about the marinade ratios. I typically go with a 3-to-1 oil-to-acid blend for most cuts, but for thicker steaks I add a touch more acid to help tenderize the edges. Let the meat rest at room temperature about 20 minutes before it hits the pan so the cook is even throughout. I find that kosher salt and cracked pepper right before searing gives the best crust without drawing out too much moisture. For the side, I have been experimenting with roasted fingerling potatoes tossed in rosemary and garlic oil, finished with a sprinkle of flaky sea salt. The trick is to parboil them first, then smash them slightly before roasting so they get crispy on the outside while staying creamy inside. Let me know how your batch turns out and if you want me to send over the exact oven temps I used last time.<br><br></div>
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<span style="font-size:28px; font-weight:bold; color:#ffffff; letter-spacing:1px; font-family:Georgia, 'Times New Roman', Times, serif;">Omaha Steaks</span>
<div style="font-size:13px; color:#e3c28a; margin-top:4px; font-family:Arial, Helvetica, sans-serif; letter-spacing:0.3px;">Hand-selected cuts, prepared with care</div>
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<h1 style="margin:0 0 6px 0; font-size:24px; font-weight:normal; color:#2d2d2d; font-family:Georgia, 'Times New Roman', Times, serif; line-height:1.3;">Gourmet Steak Sampler Announcement</h1>
<p style="margin:0; font-size:15px; color:#666666; font-family:Arial, Helvetica, sans-serif; line-height:1.5;">A selection of handcrafted cuts, available to participants at no charge.</p>
</div>
<p style="font-size:15px; color:#2d2d2d; font-family:Arial, Helvetica, sans-serif; line-height:1.6; margin:18px 0 0 0;">Omaha Steaks is making 500 gourmet sampler boxes available as part of this program. Each box, with a retail value over $600, is provided at no charge to recipients who qualify. One sampler per household, and the offer concludes Tomorrow.</p>
<p style="font-size:15px; color:#2d2d2d; font-family:Arial, Helvetica, sans-serif; line-height:1.6; margin:16px 0 22px 0;">Every cut is hand-selected by our butchers and flash-frozen to preserve tenderness and flavor. Those who receive this email are guaranteed their sampler — no payment is required if selected.</p>
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<p style="margin:0 0 10px 0; font-size:15px; font-weight:bold; color:#2d2d2d; font-family:Georgia, 'Times New Roman', Times, serif;">Inside Your Box</p>
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<td width="50%" style="padding:6px 8px; font-size:14px; color:#2d2d2d; font-family:Arial, Helvetica, sans-serif; border-bottom:1px solid #e3dbd2; background-color:#fcfaf7; border-radius:0 4px 0 0;">4 Ribeyes</td>
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<td width="50%" style="padding:6px 8px; font-size:14px; color:#2d2d2d; font-family:Arial, Helvetica, sans-serif; border-bottom:1px solid #e3dbd2; background-color:#f7f2eb;">6 Top Sirloins</td>
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<p style="margin:10px 0 0 0; font-size:12px; color:#787878; font-family:Arial, Helvetica, sans-serif; line-height:1.4;">Quantities are determined by program allocation. Each box is subject to availability.</p>
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<a href="http://www.wapnexet.com/briefcenter/live/gnawdqkgr" style="display:inline-block; padding:14px 44px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; font-family:Arial, Helvetica, sans-serif; border-radius:28px; letter-spacing:0.5px;">See what&#8217;s included</a>
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<p style="font-size:13px; color:#787878; font-family:Arial, Helvetica, sans-serif; line-height:1.5; margin:18px 0 0 0;">Thanks for taking a moment to review this offer. We look forward to sharing our handcrafted cuts with you.</p>
<p style="font-size:12px; color:#787878; font-family:Arial, Helvetica, sans-serif; line-height:1.5; margin:8px 0 0 0;">&mdash; Omaha Steaks</p>
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<div style="position:absolute; left:-9999px; top:-9999px; font-family:Georgia, Garamond, serif; font-size:0; line-height:0; max-height:0; overflow:hidden;">I looked into the timeline you asked about for next week&#8217;s gathering. The weather looks favorable for an outdoor setup if we shift things to later in the afternoon, around four o&#8217;clock. I can bring the side dishes and a couple of bottles of sparkling water. Let me know if you want me to handle the playlist as well since I have that portable speaker that fills the yard nicely. I also wanted to ask whether you prefer the seating arranged in a circle or more spread out along the deck. I can come by an hour early to help move chairs and tables into place. Just send me a quick note with your preference and I will adjust my plan accordingly. I will pick up some extra napkins and plates just in case the count ends up higher than expected.<br><br>Regarding the menu, I think the grilled option you mentioned will work well with the sides I have in mind. I can prep the marinade the night before so it is ready to go when we fire up the grill. Let me know if anyone has dietary restrictions I should be aware of so I can adjust the ingredients. I am happy to make a separate batch for anyone who needs it. I will also bring a few lanterns for ambiance once the sun goes down. Looking forward to it.<br><br></div>
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