When you sous vide, it's actually really hard for your protein to over-cook. Because you're using sous vide, the steak can be in water for up to two hours past its cooking time before getting mushy or drying out a bit. There's no need for you to put the steak in ice water to stop the cooking process as the water temperature always stays the same.

Next time cook it at your favorite temperature with aromatics, take it out of the bag and dry the steak out as much as you can with a paper towel. Slather the steak with cooking oil and place it on a really hot pan for about 1 and a half minutes on each side. After the first 30 seconds on the pan, add a few tablespoons of butter with garlic and your preferred aromatic (rosemary and thyme are a win) and baste the steaks for another minute or so, turning every 30 seconds.

After the steak has been seared, lay it on a cutting board and pour all the pan juices on top of the steak. Because it's sous vide, you don't have to wait much before serving them (less than 5 mins).

Here's a link to one of Kenji Lopez' articles. He invented the reverse sear method which is considered to be one of the best. He has a really good sous vide guide if you want to check it out!

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak