Thick steaks are cool and I love them but I prefer them to be around 1”
Theyre just more convenient. Easy to salt them around 1-2 hours before throwing them down on either charcoal or skillet a few minutes per side pull them at 120-125 and they’ll finish right around the perfect med-rare.
The 2+ “ are special occasions that need several hours to be salted and then reverse seared. Just more thought, effort, prep time and patience required. I usually take those Costco Prime Ribeyes and split them in half to 1” and vac seal and freeze the rest anyway.