I think I’m going to be faced with a similar situation in a couple of weeks. A friend has some frozen ribeyes that he wants me to cook and I’m afraid they’re going to be too thin to reverse sear. Hope to hear how yours turned out.
As far as multiple grills go, my backyard is my haven. Got the pool and 4 grills (with accessories like pizza oven) but got rid of my offset smoker a few months ago. It was hard to let that thing go, but I hadn’t used it in years. I kinda like my existing lineup: Kamado Joe for anything that cooks for more than 15 minutes; Blaze built-in natural gasser for hot and fast, as well as searing; Pit Barrel Cooker primarily for ribs (holds up to 8 racks at once); and Weber Kettle for whenever I need extra charcoal grilling space or pizza. PBC and Kettle are also tailgating choices.
Hard to beat a long cook, enhanced with adult beverages, all while relaxing in the pool on a hot summer day.