re: Cooking a whole tenderloin for Christmas

We have a whole tenderloin. We cut the steaks already from whole and froze the saved trimmings for shish kabobs sometime later. My parents and I each have our own circulators so we'll cook sous vide to two different temperatures. If I was going back to do it over again, I'd not have cut the steaks first, I'd cut into pieces small enough to seal and then cut individual steaks after searing, as was already suggested.

Question for those who regularly souls vide, If I season and seal two days before using, do you think the two days would have a negative effect? I'm interested in sealing tomorrow to maintain freshness, but I'm worried that salt sitting on for two days could be trouble.