Regarding your question about how I season the beef for a large gathering, I typically start with a simple dry brine of kosher salt and black pepper applied about forty minutes before cooking. I find that letting the meat rest at room temperature after seasoning helps the crust form better during searing. For a party of twelve or so, I usually plan on about three-quarters of a pound per person and adjust based on whether there are other heavy sides. The key is to pat the surface very dry before the salt goes on, otherwise the moisture will just steam the exterior. I also add a bit of garlic powder and sometimes a touch of smoked paprika for color. Let the meat cook undisturbed for a good sear before flipping. I use a cast iron pan when possible because it holds heat evenly. After cooking, rest the meat under loose foil for at least five minutes before slicing against the grain. This keeps the juices from running out onto the cutting board. Let me know if you want me to go over the timing for different doneness levels.

I have also been experimenting with a reverse sear method lately and it works well for thicker cuts. You cook the meat low and slow in the oven until it reaches about ten degrees below your target temperature, then finish with a hot sear in the pan. The results are very even throughout and the crust gets beautifully brown without overcooking the interior. I have found that this method adds about twenty minutes of prep time but the consistency is worth it.
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I think the best approach for the weekend hike would be to start early Saturday morning before the trail gets crowded. The loop trail I mentioned is about six miles with moderate elevation gain, so it should take us around three to four hours at a comfortable pace. Bring at least two liters of water per person and some trail snacks like nuts and dried fruit. The forecast shows partly cloudy skies with temperatures in the mid-seventies, which is ideal for this kind of terrain. There is a good spot about halfway where we can stop for a break with a view of the valley. I would recommend wearing sturdy shoes with good tread because there are some rocky sections near the top. We can grab lunch at that diner in town afterward if everyone is interested. Let me know if that timing works for your group and I can adjust the meeting time accordingly.

Also, I wanted to mention that the parking lot at the trailhead tends to fill up by nine in the morning so arriving by seven thirty would be wise. If we get there early we will have plenty of space to spread out and nobody will feel rushed. There is a small general store about a mile before the trailhead where we can pick up any last minute supplies if needed.

I have attached a map of the route in case anyone wants to preview the elevation profile. The total ascent is around nine hundred feet so nothing too strenuous but there are a few switchbacks near the midpoint that will get the heart rate up. Let me know if you need any gear recommendations or if anyone in your group has dietary restrictions for lunch afterward.