Steaks look fantastic, Libo! I, too, have pretty much fully-converted to the SV/reverse-sear for steaks. Absolutely perfect, every time, with no guess work (variances in meat)! The good thing, too, is the leeway you pointed-out. If you shoot for 2 hours, and happen to go 3, no harm/no foul! I, personally, would never go 6-8 hours like some do, but 2-3 is the perfect texture for me.