This. The purpose of the rest is to let the internal temperatures equalize/between the hot outer and the cooler center. When everything is the same temperature, no equalization is necessary.
This is an interesting idea. I would not call this a "rest" though. It is a cool-down period. A bit dicey because I wouldn't want the center to actually be cool. Some measurements and note taking might find the ideal center temperature before the sear where the sear is enough to restore the temperature but not take it above the sous vide temp. I may experiment with this.
