Strip loin roast time and temperature

I’m planning to make strip loin roast (also seems to be called sirloin roast?) using sous vide for a dinner party for the first time.

The roast is 1.120kg (2.5lbs) and 3.5 inches (90mm) wide. I would like to cook this to medium rare.

I have tried sous vide with steaks with good success but not sure about temperature/time for roast.

Looking at the heating times on https://douglasbaldwin.com/sous-vide.html#The_Mathematics_of_Sous_Vide it seems to suggest 5.25 hours at 130F (55C) based on Table 2.2. This seems to be a long time compared to cooking a steak.

Does this seem to be right? It would be very much appreciated if anyone can share their experience.