Yes I think the rosemary and thyme method you asked about works well for most cuts. I usually crush the herbs lightly with a mortar and pestle first to release the oils then press them into the surface after patting the meat dry. Let the seasoned pieces rest on a wire rack in the fridge for at least two hours uncovered. That helps the flavor penetrate deeper and also dries the exterior which gives you a better sear. For thicker pieces I find that starting them on the stovetop in a heavy pan and then moving them to a moderate oven gives the most consistent results. You want to use a thermometer rather than relying on timing because thickness varies so much. Let them rest under loose foil for about eight minutes after cooking so the juices redistribute. If you are cooking for several people I would suggest preparing the pan in batches rather than crowding it. The temperature of the pan drops too much when you add too many at once and then you end up steaming rather than searing. Let me know if you want me to go over the oven temperature and timing in more detail.
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OMAHA STEAKS
Hand-selected cuts, prepared with care
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Gourmet Sampler Selection
A curated assortment of hand-selected cuts for your review
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Omaha Steaks has reserved five hundred curated gourmet boxes for participants, each normally valued over $600. Those who receive this notification are welcome to request one sampler per household, provided at no charge through this program. The offer concludes Tomorrow.
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Each cut is hand-selected and flash-frozen to lock in exceptional flavor. This careful process ensures that every steak arrives in optimal condition, ready to be prepared.
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| 4 Ribeyes |
4 Filet Mignons |
| 4 New York Strips |
6 Top Sirloins |
| Quantities are determined by program allocation. One sampler per household. |
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Thank you for taking a moment to review this offering.
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I was looking over your notes about the garden layout for next spring and I think the raised bed plan you sketched out makes a lot of sense. The dimensions you proposed should give enough room for rotating crops without wasting space. If you add a layer of cardboard at the bottom before filling with soil it will help suppress any grass or weeds that try to push through. I would also suggest mixing in some well-aged compost about a month before planting so the nutrients have time to settle. For the trellis ideas you mentioned I have found that using galvanized wire rather than twine lasts much longer and doesn't sag under the weight of heavy vegetables. You might also want to consider adding a simple drip irrigation system on a timer because consistent watering makes a big difference once the weather warms up. I can help you map out the layout on paper if that would be useful. Let me know when you want to start preparing the frames and I can come over to lend a hand with the assembly.