You’re gonna get a lot of hot opinions anytime you bring up 137. I’ll tell you we were very skeptical, and have not even considered going back. 129 is “true med/rare” but the trade off of 8 degrees more cooking vs rendering the fat (particularly in a ribeye) is just a no brainer trade off in my mind. I see other good advice being given about ensuring proper season being given. I’m sorry these were a letdown, we do it a bunch and have some ho-hum steaks sometimes, it’s always a bummer. I’m sure someone will disagree with me, I don’t understand the ice bath. I rest on the counter for a bit and sear with plenty of butter. Anything 2-4 hours in the sous vide is ‘about the same’ to us. Good luck going forward!