Apensa, the SV cooking technique was originally developed for your desired purpose, batch cooking foods far in advance of service.
Vacuum package a batch of your menu items in meal-sized portions, like one or two steaks per package. Cook them to your desired degree of doneness, thoroughly ice-bath chill, and store either refrigerated or frozen. Always date and label each package.
Meal packages are best reheated using your Anova in water heated to just below the cooking temperature. Refer to Baldwin's tables for reheat times from frozen or refrigerated states. For service, decant the menu items, pat dry, season, sear, serve, and enjoy.