LIke any type of recipes, there are better and worse sources. I highly recommend following the sous vide instructions from Serious Eats (available on their site or look for Kenji Lopez in the Anova recipe database). They are probably the most authoritative source for recipes and techniques (Cooks Illustrated is in that pantheon, too, but they don’t do much with sous vide, unfortunately).
As an FYI, it’s not recommended to cook under 130 degrees for more than two hours for safety reasons (e.g., what you did with your ribeye and strip above). Nonetheless, those steaks should have been very tender (too tender) after that amount of time. You may want to double verify your cooker temp isn’t off a little with a thermometer.