Steak like shoeleather!

[rnmac]

Hello all. I have a Anova Culinary Sous Vide Precision Cooker Pro, 1200 Watts. I'm pretty happy with most of my results so far.
Lately though I've had some poor results that I hope to get help with here.
I like my strip steaks & prefer them done to medium. My butcher cuts them 2" thick for me. I have been cooking them between 130 to 135 f. [My favourite being 132] for 4 hours.
For the last while though the results have been the toughest steaks I have ever had. I'm wondering if the time could have something to do with it? Would 12' make any differance?
Or is it the meat? My grocery store advertises it as Australian beef. There is no visible marbeling in it at all.
Thanks in advance for any feedback.

 

[kilo charlie]

If you have had success with 132F at 4 hours before, I would venture to say its the meat.

Perhaps try another store our source of meat?

 

[Compulsive Smoker]

I agree, it’s hard to get a tender steak without any marbling…

 

[sandyut]

Likely the steak, since you have had SV success before

 

[chopsaw]

I like my strip steaks & prefer them done to medium. My butcher cuts them 2" thick for me. I have been cooking them between 130 to 135 f. [My favourite being 132] for 4 hours.

I use 132 for medium rare . Depending on the thickness , the time increases .
Not being technical , just trying to figure out what you're looking for . Medium starts at 140 and goes to around 150 . 130 to 140 would be considered medium rare .
At 2 " thick , 4 hours @ 132 might not be long enough , but maybe you've had good results before .

Also , 131 should be your lowest temp if going 4 hours . The water only gets to within 1 degree of set temp . So at 130 that would be 129 . 129 for 4 hours is considered warming or spoiling .