Yeah. From a logistics POV, freezing before sous vide makes more sense. It doesn’t take long for something to thaw in a sous vide bath, so the bath time is not much extended. Thawing in a fridge or even in a bowl of water is unnecessary if the meat is frozen before going into the bath.
Analyzing this way too deeply (hey, it's what I do!), I'd say the sous-vide then freeze makes sense on a few levels.
Less energy overall, right? Let's see - sous-vide from room temperature, less energy used. Freezing would take a bit longer, but they'd lose a lot of their heat just sitting out for a few minutes. And freezers are moving heat using electricity, which is more efficient than heating with electricity (COP applies).
Then, when you defrost in the fridge, that cold is being released into the refrigerator, where you want it, so it's not wasted.
Plus, I imagine you'd sous-vide several steaks at once, so the pre-heat is shared for less waste, and less time with this stuff on the counter, and taking it out and putting it away for each steak.
All pretty minor points, and might not be significant for the individual, but objectively I'd give the nod to "sous-vide, freeze, sear" as better than "freeze, sous-vide, sear".
-ERD50