Have been asked by a client to grill 300 14oz strip steaks on 2 outdoor grills for an event. All steaks will be med rare to medium. Basically we'll grill them and them hold in chaffers right by the grills where guests will pick them up and serve themselves. Just seeking advice on the whole concept, but especially timing and how to cook that many steaks outdoors without keeping guests waiting in line for a steak.
Thanks for your help!