Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?
You can do it.  It really depends on the result you are looking for.  The reason to sear is simply to produce a maillard reaction, and caramelization.  The issue with sous vide is that you want to do that rapidly so as not to continue cooking the internal part of the protein.  On the other hand, some people cook a couple of degrees lower, then take a little longer to sear.  There are all kinds of options here and no perfect answers. I don't think you want it much closer, as you will likely have fat popping off the top of your steak.   I would give it a shot and see if you like the result.  There is no reason to discard the idea out of hand.