Sous Vide question

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Can I put in the fridge and sear it up tomorrow?

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I'm sure you can but why?

Put it in an ice bath to. cool it, then put in the fridge. When you are ready to sear it, put it back in the sous vide to bring it up to internal temp then sear.

Definitely, I always do. If the steak is at temp and you cook it longer it goes over. Chill first, then sear back to temp.

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If the steak is at temp and you cook it longer it goes over

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One of the advantages of SV cooking is that the item you are cooking will never get to an internal temp greater than what you set, no matter how long you cook it for. Now, the texture may change somewhat, which could be a good or bad thing depending on what you are trying to do.

Ice bath to rapidly cool is a must if you want to adhere to food safety principles.

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Ice bath is fine but if you put the steak in the bottom of the fridge it will chill within an hour or so and be perfectly safe.

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If that works for you, fine. You only need to get food poisoning once to motivate yourself to never want it again. I like the ice bath method to quickly cool things off.

I do think your method would work for a single steak, but I don't like to leave things to chance.

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if you put the steak in the bottom of the fridge it will chill within an hour or so and be perfectly safe

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Deep fried frozen turkeys work too.