OK, so this is one of those topics that I have heard much disagreement on. So now I bring it to ChefTalk for your two cents.
The main question is, "What is the purpose of searing meat?" I personally believe it is more about creating flavor than sealing in juices. Let a seared steak rest, and what do you see on the resting dish? Juices. However, I continually read in cookbooks written by accomplished cooks (not necessarily official chefs) the phrase "Sear your meat to seal in juices." I have had many people agree with my point of view, but I have had an equal amount of people disagree.
And to play my own devil's advocate, there have been a couple of occasions where I seared a burger that I had seasoned liberally. Even after resting, no juices seeped out. But upon biting into the burger, juices would shoot out! In my experience, its only been with burgers, but I personally credit this result to the seasoning crusting over, as opposed to the pure searing action--i.e. I would have gotten the same result with lower temp cooking. But hey...I am always interested in hearing differing points of view. And go! 
