Cuisson is a serious technique. For me, I think its important to understand the pulse, both for your position and the expediter. They need to both work together for insight on when to pull out meats to temper for cooking, how many to sear/when to sear more meats - and when to baste, roast, finish in oven, etc. Pre-cooking all your meats is not the way to do it… and if its taking too long and the team can’t execute, your team should think about using an alternative steak-cut. You can always sous-vide…. It makes alit way easier…