Bill, since you've had success cooking a dozen please pardon my invalid assumption. You are only doubling that.
Absolitely cook the steaks ahead on the weekend in clearly labeled packs. Don't stack the steaks.
Ounces don't matter.. As always, let thickness be your guide for cooking time.
Advance cooking requires ice bath chilling before refrigerated holding in the unopened cooking bags. Complete chilling is thickness dependant and requires about the same length of time as cooking.
For maximum food safety consider SV cooking to the point of Pasteurization at a minimum of 131ᴼF, Medium - Rare, which is usually acceptable when serving a group. You didn't disclose the degree of prefered doneness so i can't help much with that. If you want to cook to various degrees of doneness see today's post by knowlegible Community member Ember describing the staged cooking technique.
Monday morning, the day of service, you will need to reheat the steaks to just below their cooking temperature. If the charcoal grill is all you have then it will have to be your heat source. First thing Monday start the charcoal. Have lots of fuel as it will need to be replenished for searing.
A couple of stock pots, at least 12 qt size and larger would be better, will hold 25 steaks and enough water for effective heat transfer. Once the water is heated buffer the heat source using bricks to raise the pots well above the fire. All you need is water maintained below cooking temperature. Monitor water temperature frequently. The steaks should completely reheat in the water for about 2 hours.
Searing will have to be very quick. Do 4 or 5 at a time maximum. Use 18' broiler tongs to save your knuckles.
Make it a great meal.