Del Cecchi wrote:

> I
>
> Likewise, when cooked with high heat there is a much larger thermal
> gradient, causing the juice to be forced to the center where it gushes out
> when cut, but a lower heat allows it to remain in equilibrium and not gush
> out. If the high heat case is allowed to rest for 10 or 15 minutes, the
> temperature gradient is reduced and the juice no longer gushes out.
>
> Thanks for playing. If there is no weight difference there is no difference
> in juice lost. Even Alton Brown did a show on it.
>

From my experience, it tastes better and is juicier if seared first. That is
the way I have got the bet results.