Yeah I think the approach you described for the dinner next week sounds really good. The timing of the main dish is going to be the key thing to watch. I have found that letting the meat rest for a good ten minutes before slicing makes a big difference in how the juices stay put. The sides you mentioned should work well together. I would just suggest keeping the seasoning simple so everything complements rather than competes. Let me know if you need help figuring out the quantities because I have a pretty good sense of how much to prepare for a group that size. I can also share the marinade I have been using lately if you want to try something different. It is a straightforward blend that seems to work well with most cuts. I think a simple herb and garlic combination would pair nicely with what you are planning. Let me know your thoughts when you get a chance.

I was also thinking about the timing of the whole meal. If you start the vegetables first and let them roast while the main dish rests that should keep everything warm and ready at the same time. The oven temperature can be adjusted to accommodate both. I usually aim for a moderate heat and then finish with a quick sear. That method has served me well and the results are consistent. Happy to walk through it if you want.
OMAHA STEAKS
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A Curated Selection of Steaks

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Omaha Steaks has set aside 500 gourmet steak samplers as part of this program. Each box, with a usual value above $600, is provided at no charge to participants. One sampler per household is available, and the offer ends Tomorrow. No payment is required for those who receive the sampler.

Every cut in the collection is hand-selected and flash-frozen to maintain its quality. The selection showcases some of the most requested cuts, prepared with attention to detail.
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4 Ribeyes 4 New York Strips
6 Top Sirloins 4 Filet Mignons
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I tried that cast iron method you recommended for searing and the results were much better than what I was getting before. The key was letting the pan heat up longer than I thought was necessary. Once it was hot enough the crust formed quickly and the inside stayed exactly where I wanted it. I used a bit of butter at the end to baste and it added a nice richness. I am planning to try it with some thick cut chops next time to see if the technique translates as well. The cleanup was easier than I expected too which is always a plus. Thanks again for the suggestion. Let me know if you have any other tips along those lines because I am enjoying experimenting with different approaches in the kitchen.

I also wanted to ask about the timing for the baste. Do you add the butter at the very end or do you let it cook with the meat for a while? I added mine after the first flip and it seemed to work but I am not sure if there is a more optimal moment. Also I used a regular butter but I wonder if clarified butter would work better since it has a higher smoke point. Just thinking out loud. Let me know what you think whenever you have a moment.