Steak and Eggs

I’m sure this question has happened before, but a quick search didn’t come up with anything… I got a couple pieces of steak at a bulk seller, they’re sitting in salt and pepper in bags in my fridge waiting for their fate… I was musing about doing steak and eggs tomorrow morning, I don’t really wanna wait an hour to sous vide the steak in the AM… Has anybody experimented with sous vide’ing a steak, then refrigerating it overnight… Then reheating it in a pan the next morning? Any practical experience? Any thoughts?