Try not to refreeze steak after it has been sous-vided because freezing the meat really breaks down and dries the meat out in a pretty nasty way. So if we thaw, cook, seal, then freeze and thaw. By the time you come to eat it. It might be a bit dry and bland. Tender. But all those nice juices will have escaped.
If you freeze meat, the water in the meat expands and breaks down the cell structure of the meat, then all the juice from that will escape and that's where all the flavour is.
So, do your palette a favour and grill that steak on the same day.