Dad always gets a big batch of strips for the last day of our local county fair, which has been his vacation for about 30 years. So, it is my job to cook 40 steaks to perfectly medium rare. I ALWAYS reverse sear my steaks but I have 2 problems. Never can fit them all on at once, and 2, they are always a little on the thin side. My go to is usually just grill them and serve. So, any suggestions for Saturday's steak action?