Pre-seasoning steak for sous vide a day before?

Bryan_Hideki_Tae_Hee_Choi_274721

Dear sous vide experts,

Can I pre-salt/pepper the steaks that I would be cooking via sous vide like the night before, and put it in the fridge? (like how I used to pan sear my steaks before I started doing sous vide) Or would that affect the textures differently? I noticed you guys started salting the meat right before putting them in the bags.

If the answer is yes, then can I finish the vacuum seal, put the bags in the fridge, then take them out next day and dump in the water bath?

Thanks in advance!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Two days ago I was doing some NY strips, i salted and peppered, seared and plans changed so I bagged and stuck in the fridge for the next night. SV'd and post seared. was perfect. Once upon a time I read (cooks illustrated?) that you either salt your meat immediately before cooking OR salt it and let it set a least 30 minutes. I watched all the moisture rise to the surface on the 30 minute meat AND then it was reabsorbed WITH the salt until the meat appeared dry again...very cool so pre salting should be no issue..