I assume everyone’s cook timers start when the food is dropped into the bath, right? But how do we account for the time it takes to bring internal up to the desired temp?

For instance, I have a nice 1.5 inch thick NY Strip in a 132* *bath right now. I have my Bluetooth meat thermometer inside. A little over 1 hour into the bath, and the steak itself is still only at 127. I plan to keep it in another hour or so. This means actual time at temp will be less than 1 hour.

Am I over thinking this?

Tips/recommendations for cooking this?