First of all, that looks awesome. I wouldn't have thought to use bulgogi marinade but I'd like to try it now. We've got a Korean joint in town and the only reason I don't get bulgogi beef every single time is the black magic they accomplish with spicy pork. Seriously. We need to go back soon.

Secondly, to be dull: there are infinity ways to do steak correctly. Aside from a few axiomatic things like "use heat" and "there should probably salt involved somewhere", the rest is up for grabs.

Cook over open flame. Cook over an open flame but put the steak in little tower. Cook indirect and then sear. Sear, and then cook indirect. Use a cast iron. Use a grill. Use a cast-iron grill. Marinate. Don't marinate. Hit it with a knobbly hammer. Under no circumstances hit with a knobbly hammer. Use a thermometer. Use the pads of your hand as a reference for doneness. Use a timer. Use wood for smoke. Use gas because you don't want to taste the smoke at all...

You end up with broadly the same thing: the steak you want to eat. Unless you set the grill on fire and turn it into a meat football or leave it on so long it turns into a shoe, you've succeeded. Enjoy your meal and take pride in the fact that you spent almost as much on meat for the family as you'd spend for one person at a steakhouse.