That's funny, just did some ribeye this afternoon. Not nearly as thick of a cut but it came out well. 30 second sear burner each side and 2 min on each side. I usually cut the last side short and let it rest from there.

Got some real thick pieces of sirloin from Costco that I'll do this weekend. 

Sometimes Costco cuts them unevenly or are borderline choice grade so I buy a whole roast to cut myself. Mmm 2.5"

All of it looks excellent. I guess not all Costco meat departments are made the same. I have not had the same issues here. Perhaps in my area they supply more wholesale steakhouses. Who knows. Next time I go, I'll post some pics. Anax- lucky you. Any more marble you could make an alter. Looks like both places are local. What the hell, NorCal has the beef?

We used to have a place here when we were first married, called the Fireside. Smoky bar. Cheap drinks. Juke box. Dining room was classic 60's decor. White linen tablecloths and napkins. But steaks you could cut with a spoon, baked potatoes and salad. We could afford it about twice a month, on shit salaries. Now I can't find the same anywhere, really, at any price.

Do you remember a long long time ago, when you could get Omaha Steaks that you could cut with a fork? Dad passes the business on to the kids. Kids turns it over to a management company that improves profit margin. Steaks go to shit. 50+years of quality. Only took about three years to turn it to mass marketing mail order crap.  Such a common story. Maybe if this drought will end we can get more quality beef.

I'm feeling more belligerent this morning than usual so I'm going to go off on someone. I just can't keep this one in anymore. Koreans!!

About 60-70% of you people have no fricking clue how to cook Korean BBQ. Especially the newer generations. If I see another Korean pile a plate full of meat into the center of a grill and stir it around incessantly like a bowl of soup while it steams till it's nice and grey and chewy, I'm going to personally ram a live octopus down your throat. Meat needs contact time, heat, space and air to brown, sear and caramelize. This is physics. This is how the older gen did it. This is how they do it on those Korean mini soap operas. 

Stop your desecration of animals and learn to cook meat properly dammit! Or just go get a hot pot or McDonalds.

I'm feeling more belligerent this morning than usual so I'm going to go off on someone. I just can't keep this one in anymore. Koreans!!

About 60-70% of you people have no fricking clue how to cook Korean BBQ. Especially the newer generations. If I see another Korean pile a plate full of meat into the center of a grill and stir it around incessantly like a bowl of soup while it steams till it's nice and grey and chewy, I'm going to personally ram a live octopus down your throat. Meat needs contact time, heat, space and air to brown, sear and caramelize. This is physics. This is how the older gen did it. This is how they do it on those Korean mini soap operas. 

Stop your desecration of animals and learn to cook meat properly dammit! Or just go get a hot pot or McDonalds.

Oh hell yeah! I like this GenWa KBBQ, but their staff are annoying as fuck. The quality of the meat there is pretty nice and have 25 different side dishes. Their staff is very insistent on cooking your meat for you. I'm taking it nice and slow and all of a sudden a staff would come by and pour the rest of the brisket into the grill, then quickly stir it around like soup noodle. ARGGHHH!!! I have to tell them to stop doing that shit.

I also save the nice cuts of rib for last then crank up the heat to get a nice sear. Then someone walks by and turns down my flame! I turn it back up after and throw the rib on and in like 15 secs, another bastard comes by and flips it for me. It hasn't even browned yet! I had to yank the tongs off the guys hand and tell him to leave us alone!

Now I don't even bother going. I just grab some nice cuts at H-mart and do it at home...