Striploin roast

I have a striploin roast that’s about 2” by 4” and weighs about 3lbs… hoping to have it closer to rare. I was going to do it at 128F for 6 hours. Does that sound about right? Any info would be very helpful.

Rare and more than 4 hours really isn’t safe. But your rare medium. Is passable.

Can you please expand? What would you recommend?

What you have planned is on the edge of the safety zone. Don’t go any lower than that. It’s on the slightly rarer side of medium rare.

Very useful and important reading: