How does steak do at a buffet style reception dinner?

Can you do like one of those meat services? Maybe then you'll get something more like you're hoping for? My vendor offers a meat service with buffet options.

I don't think so, we are meeting with our DOC on the 5th so I'll discuss my concern with her, they have other options that are good, but that one just sounds so good

I totally understand. Good luck

Why not go straight to your caterer or venue (if they're providing the food) and ask if you can speak to the chef about a very specific beef dish you'd like to serve, but you have some questions about how it will be prepared for all tastes at a buffet service? I know you hired a DOC, but I'd have to talk to the chef myself if I wanted to be totally assured that they understood my concerns and could accommodate me. I'd want the answers directly from them.

My DOC is provided by the venue and they are being very complicated right now. They won't let us do a tasting even though they told us before we signed our contract that we would be able to, and we had to fight to be able to do a wine tasting to know what wines we will be offering. The only reason we haven't moved to a new venue is we would be out $5k at this point and can't afford that loss

I have been to weddings where the staff ask how you would like your steak done and they collect your order, while that is going on you are eating your plated salad. By the time they are ready for you at the buffet your steak is done and you head up and they place your steak on the plate to your order. The sides are then on the buffet to select.

Most people eat their steak MR to MED so that is how most buffet/carving stations cook their meat so I wouldn't worry about that. I would worry they were not letting you have a tasting, especially after they told you you could. That could be a red flag that things aren't quite right there right now (it could just be that they are in between chefs but....) and I would pursue that aggressively. I have been in the business for 25 years and when places don't act professionally there is usually a reason.

About the only way to produce this on a buffet (here's the chef in me coming out) is to cook the rib eye as an entire object, carve it to order and offer the goat cheese stuffing/topping on the side. This will result in some end pieces that are well (some of your guests will want that...) and most of it being medium to medium rare. Filet is a little different because it's so thick....

When I was originally doing stations at my wedding I inquired about a steak option. The caterer told me that steak is hard, because it does dry out rather quickly.

I don't know what 'meat service' is, but I like it.

Thanks everyone, the venue is saying they are too busy to do a tasting. Our other entree is a stuffed chicken breast, and then we are making sure to have extra sides if someone is a vegetarian they have pasta.

No advice but That sounds so good lol