Lucas, you’ll achieve excellent results following Ember’s and Mirozen’s advice. Also, on December 27th Ember gave Brooksey a more detailed response on your subject that i think you will also find useful.
You ought to vacuum-package, or use the water displacement method, to eliminate most air from two cooking packages. These are relatively small pieces of meat so they will cook simultaneously very nicely. The 50% weight difference doesn’t matter as they are likely about the same thickness.
Equilibrium is SV code-speak for achieving the even end-point cooking temperature throughout the meat.
Be sure to follow the finishing steps described in The Food Lab’s item. It’s an essential step in SV cookery to achieve rich steak and roast meat flavours. You will find it useful to bookmark that item for future reference.
If you’re not new to all of this, please excuse my invalid assumption.