I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas oven's infrared broiler instead of a cast iron pan.
When using my broiler for a fish filet, the broiler element (not the flame) is about 3-1/2" from the top of the filet. This has always worked well for me, but I think it might take too long for the rib eye to sear at that distance (so might end up further cooking the interior of the steak). I can get it closer but don't know how close to try.
Question: Can a 1-1/4" thick steak cooked sous-vide be adequately seared under an infrared gas broiler? If so, roughly how close to the element should the top of the steak be?