Anything you do to your steak to please the crowd?

Cook it how they want it.

My wife likes medium as much as it hurts me a lot of my family wants it burned. I like mine still kicking.

Use a pellet grill and reverse sear. Best steaks ever. You get them at the exact temp you want then sear. Plus the Smokey flavor is great. I cooked some steaks for Christmas 2 years back and everyone loved them and some of them are very picky little bitches sometimes.

I use Uncle Chris steak seasoning with a few more goodies added and 1 hour prior to cooking I add Alegro to a zip lock back with the steaks. I then sear them at 650 degrees and cook until finished at 325. Once pulled I lay the garlic butter to them to rest for 10 minutes and show down.

Damn I just use salt and pepper and sometimes compound butter but not often.

A little salt and pepper, some garlic and onion powder is as good as any expensive mixed seasoning you can buy.
Always rest the meat 10-15 minutes after cooking, to set the meat and re-absorb the juices
If your friends want it medium or well, cook med rare, but blot every bit of bloody juice off the platter and they won't care or complain
Seared really dark and rare inside is a stark contrast some folks don't care for. Slow cooked to medium rare will win them over

Biggest difference for mine were warming them up in the oven for a little before searing them. Always finish in butter then let sit. Pepper after

I don't warm mine in the oven first but I do want them at room temperature. I like salt, pepper and am also a big fan of Uncle Chris's seasonings. Always end with a pat of butter on them while they are resting to add to the flavor and moisture.

Reverse sear, however you want. Oven then cast iron skillet sear or pellet grill then seared on the grill or a cast iron skillet. I'm a salt and pepper only guy. Always fresh ground black pepper. When I sear in the skillet I use a little EVOO and butter. In my opinion, the cast iron gives the best crust.

Under cooked is better than over cooked

You're going to totally screw this up, aren't ya?

Thumper's Uncle Chris' suggestion is solid...but I think he meant 125 not 325 on the temp. I prefer beef steak just a dry rub like the UC's or Treager Saskatchewan rub is heavy on garlic and pepper, I love it but it's too much pepper for my wife. Wet Alegro is a great marinade...we like the honey garlic on back strap and tenderloin.

Good luck!

If I'm cooing steak fora crowd; I'm cooking prime tri-tip. Water bath at 115° for 8 hours then coat with Uncle Chris and coarse black pepper. Grill over actual wood until crusty.

Yes, you could be in trouble. What's your budget? How many guests?

1. Buy the BEST meat you are willing to pay for.

2. Watch out for bitchy guests who MUST have their steak a perfect temp (bloody to burnt) They all get it the same.

3. HOT charcoal fire, don't leave the grill unattended.

4. Probe Thermometer is your friend. F the touch test.

BUY THE BEST MEAT YOU CAN. Choice Angus MINIMUM! Texas Wagyu from Tom Thumb IF you want the BEST steak, you will EVER eat.

5. Go with ribeye's, hard to screw up.

Had a little bet that I ended up losing but in the end I didn’t roll my steak in garlic butter like the other guy.
The crowd liked the salted butter

Sounds like you did not suck out loud. I would call that a win and we saved your arse

Mesquite fire, temp is 1200+; it sears the fat like no other cooker can do, they get only up to 600 or 700.

My sear burner runs up to 1500-1700

It could…but you're missing the flavor of the mesquite; which cannot be artificially created.