Time and temp for 1 vs 2 inch thick NY Strips?

I'm making these for friends tonight. I didn't realize until I got them thawed that one of them is half the thickness of the other two. How should I handle this in the sous vide bath? Just put the thin one in for half the time?

Also, what's the state of the art on NY Strip? I was thinking 129 for two hours, but I'm willing to hear arguments otherwise.