Yup, I've done it a bunch and will continue to do so. It works like just like you think it would. It just... works.
I bought an entire slab of prime rib and had him cut it into steaks. I vacuum packed the steaks individually with a LITTLE montreal seasoning (use less than you normally would, a lot less), and then freeze them. If I want steaks tonight, just throw take them from the freezer, throw them in the mash tun, and mash them at 134 for... all day long. It doesn't matter. You can undercook them, but you can't overcook them, so just throw them in early.
When you're ready to eat, take the steaks out of the bags, burn the outside of them for a second or two with a crackhead torch, and enjoy.
If you don't have a vacky-packer, you CAN put them in a ziplock, squish out all of the air, and try that. They float sometimes, though, and don't seem to get the same results. The sous vide specific bags with the flap valve on the side just suck. The flaps leak. Don't fall for those.