That's how we used to do it and it comes out great, especially for pork. For beef, chicken and fish you can overcook quickly. We've added an Anova Precision Cooker (Sous Vide) to our kitchen, it is the best reheating tool we've ever found. We often cook many steaks, chicken pieces, fish fillets, whatever and vacuum seal them for later, quick dinners and such when we get home late or are just plain lazy. We can come home, pop the food in the water bath at a specific temp and it will heat and hold at that temp until we are ready to eat. For steaks, we usually buy several on sale, season, vac-seal, sous vide at 129 F, then ice bath and into the freezer. When we want a steak after work, out of the freezer into a 129 F bath for two hours, open the bag and throw the steak on a screaming hot grill or cast iron pan for about a minute on each side, dinner's ready. Works equally well with everything else, especially fish.