Hello, I bought a few pounds of Steak Tips from my local butcher. I put them in a bag and used my seal a meal to remove the air. The steak is basically in a big lump in the bag. My question is do I need to put the meat into a few bags so that it is not one big lump in a single bag? Or can I leave it the way that it is? I'm thinking I can leave it in one bag, hoping it would cook like a small roast would? It's not nearly that thick probably 2-2 1/2 " thick. I've only used my Sous Vide once on a Wagyu Sirloin last weekend and it turned out perfect, hoping the same for these steak tips.