I’d actually do the Sous Vide first, then ice bath, then use the smoke to bring up to temp and then finish how you would like, either over grill or cast iron skillet.
From a few experiences of smoke then SV, it seams to take a bit of the smoke flavor away as well as the bark, although with a steak you may not be going for bark. but, just some observations I’ve made and read about over time.
But using SV first allows you to get your serve temp set. The ice bath then allows you to bring back to that temp slowly to finish off as well as set your sear and not overshoot the temp.
Again, it’s just a suggestion. Part of the fun here is trying different methods and going with what you like best.
Hope you have fun with the methods!