Same cut for everybody, cooked to the degree of doneness they prefer. If you don’t know how to cook a steak well done without ruining it then you don’t really have the qualifications to criticize the way people like their meat cooked.
Also, it would be rude of me to mention how your medium steaks are overcooked. Both guests and hosts should handle these situations politely without discussing such particulars that are less important than the good cheer and friendship which are of paramount importance for such a get together.
But why waste a golden opportunity when one presents itself? In addition to giving the Philistine who prefers well-done meat a cheaper cut, there are savings to be had on other parts of his meal. This person would never notice being served a salad made with week-old lettuce you’d been meaning to discard, maybe with the more obvious brown edges trimmed off. Surely they wouldn’t mind eating the potato salad and baked beans that have been moldering in the back of the fridge either. They obviously lack an educated palate, so economize away.
What I’m saying is that if you’re buying steaks for a gathering of friends, just buy them all the same. But I can see why a restaurant might say… sort their USDA Prime steaks into ones that are better or worse for cooking rare or well done. That may mean marbling, that may mean thickness. There’s no reason that they should necessarily treat steaks as totally fungible.
Now I don’t hold with the idea of say… giving people who want well-done steaks a Choice steak, while rare steaks are Prime. That’s essentially a bait and switch, as you’re expecting a Prime steak regardless of how its’ cooked. But if they decide that the thinner steak is better for well done, that’s totally fair, and probably a good decision. Same thing for ones with less marbling.
Not in my experience. I spent time cooking on a line at a nice restaurant in my youth. An occasional steak would be sent back. We might roll our eyes, especially if the complaint was obvious bullshit (not uncommon) but we all took pride in our work and did whatever was necessary to send out good food.
For a steak that was ordered well, I’d take it to medium-well slowly, then put it up on a very hot plate to get the rest of the way to well.
Fish ordered “dry” I would get just a little bit of oil on my fingertips, then massage the fish and broil. Never had a complaint, nor a heart attack.