Freeze-sear for steaks?

So the best doneness for a steak comes from cooking in a temp-controlled water bath.

I see most people use some sort of torch for a sear afterwards. The problem with this IMO is that the sear isn't quite as rich and brown.

So the solution I envision is that you sousvide your steak. Then you par-freeze them. Then you pan-sear them at very high heat.

Does anyone do this with success?

submitted by /u/thehomebuyer
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