I impulsively picked up some grass-fed korean-style shortribs at Olivier’s Butchery, marinated them in a mix of shoyu, toasted sesame oil, red chiles, and crushed garlic for a few hours, then cooked them on a hot dry cast iron skillet (3 minutes each side) and tossed them on a bed of rice and toasted nori.
Note a bad dinner for 20 minutes of actual work and $6.