Not sure if you ever satisfied what you're looking for, I will attest that meat is not just meat, and yes some restaurants will charge more for named items that are not worth it (like Kobe beef in Japan). But the reality is there are better cuts and better processes. Places are dry aging, wet aging, using different processes, and offering different cuts.

A couple notable ones I like

Mongtan - Famous for their beef rib, used to have long waits, not sure these days.
다독이네 숯불구이 - My favorite reasonably priced pork restaurant. They age their meat and it's noticeable.

If you ever want any other recommendations, I'm happy to share.