Krystal, your process is time-intensive considering it's for lunches, not to say potentially risky. You also might want to substitute advanced SV cooked chicken and salmon, maybe even cooked beans and lentils for a variety of protein sources to prevent lunchbox blues.
Here's my suggestions:
Skip Step 2 til later.
New Step 3, decant cooked steak and do Step 2, - now Step 3B.
Step 3C, pan sear portions, individually pack meal sized portions, label and date, then ice bath chill.
Then do Step 4.
New Step 5, afternoon or evening before workdays remove portion from freezer and refrigerate.
New Step 6, pack lunch cold. In a hot climate (too soon we will all be there) transport food in a pre-chilled insulated container. Using a frozen gel-pack is advisable.
Do this to eliminate experiencing your second and last paragraphs above.
Step 8. Do it.
Step 9. I value my health and avoid regular use of microwave ovens for personal food consumption. However, they are great for heating water. Simply remove your meal from refrigeration an hour or more before lunchtime so it isn't cold when you enjoy it.
You can avoid food safety issues by never allowing your cooked food to be unrefrigerated for more than a cumulative time of 4 hours, never longer. Two hours is safer in your climate.
Krystal, for the goodness of your health do you have a serious aversion to a cool or ambient temperature lunch? Consider that many people on this planet eat food that's neither truly hot or cold.
You may want to make and bring a salad dressing-like sauce to add flavour to your meals to smooth your transition away from microwave oven heated meals. Doing this also allows you to add ample heath giving greens, raw or cooked vegetables, and fruit to your lunches.
Enjoy your new safe and healthy lunches.