New to Sous Vide, Seeking Alternatives to Vacuum Sealing

My ANOVA Wifi arrived today, from the deal last week!

Tried to use the water displacement technique with Glad zip top bags, but my ribeye was sogged out due to an imperfect seal. I tested a couple of other ziplocks and zip tops from the pantry and water would always leak in during the soak.

Does anyone else use water displacement or does everyone have a vacuum sealer at home?

If the former, what brand of bags do you use? If the latter, what vac sealer are you using (brand, model, price, etc.)

P.s. I seared it and ate it anyway.