Definitely not normal Al.
After 6 months you should be thoroughly familiar with your Anova.
You’ve brought us a mystery, although you don’t share with us your expected degree of doneness, but i suspect it’s less than you are obtaining as 51C to 53C is decidedly rare.
What are you using as evidence of “high side of medium”?
Your pix certainly isn’t evidence of that.
Is that a typical steak you refer to as being high side of medium?
If it is, we certainly have significantly different standards when it come to standards of doneness.
I’m concerned with your “experimenting”.
Why experiment?
What variables are you introducing in your cooking?
I continue to be puzzled by so many folks cooking rib eyes using SV.
A decent rib eye is so easily and beautifully cooked conventionally i wonder why so many bother with the extra steps and time.
I know, i know, - it’s heresy to say that here.
There’s a chance it might be time to recalibrate your Anova if you are not achieving your expected outcomes.
First, I’d verify your sustained temps obtained during use.
Check operating water temp achieved with a known accurate thermometer just to be sure. It’s known as preventive maintenance and needs to be done regularly a few times a year.
Have you got ample water volume?
If your steaks are thinnish, an extended SV cooking time might be a cause, and your browning pushed doneness higher, - maybe.
With around an inch thickness, precision counts, but 40 to 45 minutes is at the short end of the cook time scale so not likely.
Your sear time seems right-on, only i’d use clarified butter, ghee, or a high temp oil if you are heating both oil and pan together., but that’s a minor detail. I’ve always used the dip and brown technique with clarified butter i learned in NOLA and haven’t had any interest in changing since.
The 47.5C temp yields very rare. I used to refer that as a “bleu steak”, barely cooked.
More specific details would be useful.