Heat penetration is non-linear. The closer to the water bath temperature the slower the rate of internal temperature rise.
Here’s the thing. The Anova recipes are pretty much there to give comfort to people who like following instructions. Those who want to learn and understand the process itself will very quickly come up with much better results. Baldwin’s penetration tables are more likely to be correct…
There will be little discernable difference between a 1" thick steak cooked for 90 mins than the same steak cooked at the same temperature for 3 hours. Sous vide processing is a forgiving form of cooking because changes happen very slowly due to the low temperatures.
A 2 inch thick piece of steak will not be at bath temperature at the core after 2 hours. Truthfully, it will never actually be at bath temperature, but the difference between bath temperature and core temperature will be measurable at 2 hrs. You can try it yourself with an instant read thermometer.
I tend to cook my 2 inch steaks for 3-4 hours. I’ve even had them cook for 5 hours because my partner got a fire call-out and dinner got delayed. That’s the beauty of sous vide.