Definitely after. Cooking denatures the myosin and releases water; a seared steak soaking in water isn't going to have the kind of texture you'll get (and want!

Definitely after. Cooking denatures the myosin and releases water; a seared steak soaking in water isn't going to have the kind of texture you'll get (and want!) from the Maillard reaction. I guess what I mean is that it'll taste fine but the texture won't be quite there.