I’ve been sous videing for about 4 years. Has anyone else ever seen a steak not get like that grayish tinge? This is a Ribeye about 1 lb set to 130F and has been in about 45 mins out of 2 hours. I’m concerned there is something wrong?

I’ve been sous videing for about 4 years. Has anyone else ever seen a steak not get like that grayish tinge? This is a Ribeye about 1 lb set to 130F and has been in about 45 mins out of 2 hours. I’m concerned there is something wrong?