Have you Sous Vide steaks a day or two in advance?

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Have you Sous Vide steaks a day or two in advance?

Have a grad party for family coming up. I'd like to sous vide some steaks a day or two before. Then take them a to the grad party and finish/sear on the flat griddle.

From what I've been able to find, it's doable. Sous Vide the steaks, quick chill them and refrigerate. Doesn't seem to be consensus though, to sear the chilled steak, or let it come to at least room temp first.

What does the cooks of TBN tribal knowledge think?

Only for cheap cuts of meat in our house.

 

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If I'm grilling outside in our (no longer made) Weber round pipe grill that weighs over 130 pounds, I only use wood chunk charcoal, ignited in a chimmney starter with a wad of newspaper. I do add a few chunks of Mesquite to the hardwood chunks as well. I never use manufactured charcoal like Kingsford. Way too many additives in those pressed chunks.