Guests coming a day later than expected; any advice?

Late last night I dry brined a thick 3 lb chuck steak with copious amounts of kosher salt, onion powder, garlic powder, and smoked paprika.

This morning at 9:40 AM I started the sous vide at 135.0 F, planning to pull it out for dinner for guests tomorrow (Sunday). However, there’s been a change of plans, and the guests are coming Monday instead.

If there had been no change of plans, the meat only would have gotten 32-33 hours in the sous vide, so this change does mean that I can go a full 36 hours.

My current plan is to pull the bag out at 9:40 PM tomorrow and put it in the fridge until Monday evening. Just over an hour before dinner time I’ll put it back in the water for an hour, then take it out, dry it off, sear it in a piping hot cast iron frying pan, and serve it immediately.

The issue is that I’ve never had to store meat overnight this way before. Do you good folks have any advice? Should I adjust my timing? Is freezing better than refrigerating? Would it be better to pull it out after, say, 30 hours, then do the final six hours on Monday? I’m open to any and all suggestions.