I am going to sous vide steak and cannot get a good vacuum. How important is a good vacuum? I've just thrown it in anyway

O say, Cassie,Hill...how did it turn out?

I'm maybe the world's biggest skeptic when it comes to sous vide (even though Thomas Keller has written an entire book about it). In my opinion it's a wretched thing to do to a steak and seems to lead to more failures than success.

As long as you got as much air out as possible, you might be ok. Here's a link as to vacuum in sous vide cooking,
https://www.cuisinetechnology.com/blog/2009/08/10/why-vacuum-for-sous-vide/