Welcome aboard Shufy. For your early cooks i recommend you keep them as simple as possible. That’s your basic cook, sear, and serve technique. That facilitates learning as you go.
My crystal ball is in the shop for repairs so i have no idea of the product or it’s size that you want to reheat. You don’t even reveal if it’s frozen or thawed. Anyway, you will need to reheat at the original cooking temperature.
You ask how long to reheat your secret product.
Here’s how:
If you haven’t already discovered Dr. Baldwin’s authoritative SV web site you are doing yourself a serious disservice. Your answer resides within Table 2.2 or 2.3 in his Practical Guide to Sous Vide Cooking. They are at the following:
Happy cooking.