I have to admit that, not being (even close) to a professional cook, my advice might be so so, but Gunnar, I'm not so sure about the logic (although the process might be right). Searing doesn't affect how much moisture goes through (or out) the meat, the concept of 'sealing' is bogus. You sear a roast simply to add flavour. I would imagine (although I would have to check) that the same goes for the thermal properties, i.e. a cooked surface will let heat through about the same as a raw one.
Having said that, the seared side will cool again, so when reheated it will take some time for the heat to reach the centre again, thus overcooking the outside, but it's more a question of heating/cooling/heating, than the properties of raw vs cooked meat.. Not that I've tested this last argument, but it's what makes sense to me..