Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
When cooking roasts one reason you sear then cook is to lock in the juices. With Sous Vide since you’re cooking in a sealed bag you’re cooking in the juices so pre-searing isn’t really needed.
I like to sear mine after SV, if I sear at all.
Some say they sear it first to kill any Cooties that may be on the surface, before the nice long warm bath.
I definitely like to sear after as well, not sure how it would turn out preseared. Seared and then cooking in a bag of juices seams like it would kinda undo (for lack of a better term) the sear.
I would agree with searing after...but I like the idea of doing both ways to see which way you prefer! Take pics and let us know your results and thoughts.