You make me hungry every time I open one of your posts lately.

Will try. I make real tartare all the time. Use chop that has been frozen and salt heavy before hand if paranoid. It excellent and just as good as beef if properly aged. Remember that pork can safely be eaten nowadays cooked below 165 unless talking wild or ground. Don't know how a restaurant could ever sell a porkchop cooked to 165. At least not to me.

Wife just bought some the other week. It's some good, take-your-breath-away, make-your-eyes-water, nose-burning stuff!

Had a boss shoot a bison in Alaska. He gave me a piece of backstrap that was as round as an NFL running back’s calf. Put it in a great marinade for half a day, grilled it rare, and our group smashed it in less than 20 mins. It was phenomenal.

What I have found is an important aspect to proper cooking is the starting temperature.

I put red meat on the counter from the fridge and let it sit out for at least an hour, preferably two.

When starting with a room temp piece of meat, it will cook much faster and more consistently.

Those steaks look fantastic!! it's how my family has always eaten cuts of meat.

Ground meat gets cooked to 155F. You would be surprised how juicy a burger is at 155F. But you have t ouse a thermometer. I move the burger at 150 because it will cook that extra 5 from the stored heat. Delicious!!