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Yeah agree with this.
What is really useful is a temperature probe that you can leave in the meat and have on the worktop set to the right temp. I've always found it takes less time than the Serious Eats recipe says. Good thing is once you take it out and wrap it you've got a nice big window of time to play with if you're slightly off timing wise with the rest of the meal.
Saffronspokes
Tenderloin
Uncovered in the fridge will dry out the surface better. A day of salting isn't going to draw out any noticeable amount of water from a big hunk of meat, except at the surface.