For a ribeye at 132°F: 1 hour works, 2 hours is divine, 3-4 hours is fine if you’re busy, but 4+ hours is a crime against humanity. Do not cross the Rubicon of four hours, unless you enjoy beef-flavored baby food.
Now go forth, sous vide champion. Make that steak. And don’t forget to impress your friends with your newfound knowledge—just don’t be insufferable about it. Unless they ask. Then, be very, very insufferable.
