Sir Charles Post Mortem

Gang I need feedback. Be gentle.

Bought a handful of chuck steaks from Costco. Wanted to individually vacuum seal and freeze for later use. Chatgpt said to salt before freezing if I didn't want to thaw and salt before cooking. Used table salt because I just moved apartments and couldn't find the kosher. But you go to war with the Army you have, not the Army you might want or wish to have at a later time.

24 hours at 135. Pat dry and into the fridge for an hour. There was a LOT of liquid in the bag when I stopped cooking, which definitely concerned me. 30 seconds per side in a ripping hot cast iron with avocado oil and the exterior looked beautiful. Inside was pink and dry as hell.

Did I doom myself with the table salt? Should I not have salted before freezing? Should I have salted and then let it rest to absorb the salt before freezing? Should I have let it sit in the bag after cooking to try to reabsorb some of the moisture?