I've seen a few posts recently advocating for or against setting your sous vide cooker at 137 for steak. One post looked like the cooker might have been set to 147. Most steaks I cook with the Anova don't go under 135, but a lot of this comes down to personal preference.
I'm not sure how some people get away with short, low temp (130) cooks on steak with even a small amount of marbling. Even at 137, the steak pictured retained a small band of fat that wasn't rendered to my liking.
This strip was about 1.5 lb, cooked for 3 hrs, iced for 15 minutes, and seared in ripping hot avocado oil. I actually used a small cast iron pan as a weight for this one, and I don't know why I haven't done this before!
Happy cooking!
by iamjackspants