Assuming you have adequate cooking surface, it ends up being all about organization. Are you cooking over coals/livefire? One of the biggest mistakes I see is failure to properly maintain the fire, once the fire is going, it is important to keep the fire burning at the right temperatures throughout the cook. Also, remain organized, keep everything where you need it and make sure you have everything ready to go before starting. Figure out what you can comfortably cook and the frequency you want to feed out steaks. Say 10 at a time, and work out how many have to be on the grill to meet that demand. SInce it is not a seating, you can have a little longer wait time, and cooking to order always takes longer. Don't sweat the time, as long as the grill is hot, your timing will happen as it does. Also, allow the steaks to rise to temperature in the cooler, make sure everything is as close to room temperature as is safe, frozen or iced meat takes forever and rarely cooks right.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."