That is what I use is the vacuum sealer. Never had an issue with water leakage. I buy grass-fed ribeyes when Earth Fare has them on sale, by the loin. Have them cut them, and bag up the individual steaks. The one I had tonight was right from the freezer. I bagged them up with spices on them, and a little butter. Just threw two of them in at 129 degrees for 2 hours.
Thanks for the tips. I will most certainly try vacuum sealing my bags. Am I understanding correctly that you freeze the meat/butter/spiced sealed bags all together in the freezer?
Grass fed beef is becoming increasingly available in these parts. Don’t know any place yet that will sell a whole loin and cut it to order, but I’m pretty sure I could find one.