if you sear it with a source that is hot enough, it won’t heat up the inside. I think if you refrigerate the food after sous vide-ing it, then any sear method will either leave the inside cold, or overcook the bulk of it if you want to get the core up to temp.
Nah - I like my steak mooing at me. 120-125 is rare. I take it from the sous vide directly to the white hot cast iron pan - 2-2:30 mins total brings it all to just where I like it.
