I'm coming to the experts on this one. Sunday is my Birthday and SWMBO knows I love my steak. She drops these on the table. 2 bone in Ribeyes that weigh 1.8 lbs each and are 2 inches thick. That is a full size dinner plate and fork for scale. These. with roasted red skin garlic and onion potatoes and a bottle of Bolla Valpolicella. I'm quivering. Do I do them hot and fast or reverse sear? Im thinking they are too thick to do anything other than reverse sear.