With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut).
I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which turned out tough and chewy.
I have since learned, that ribeye in particular has some connective tissue, which can make it tough. I have also learned, that most tenderizing methods, like vinegar or baking soda don't actually really work, because they are only in contact with the meat on the outside.
So I was wondering if I could improve the result, if I simply increase the cooking time to say 2h? Or should it be way longer than that in order to tenderize the connective tissue?
What would be the downside of increasing the cooking time?