Yes, it certainly can. That's why you see a lot of first-timers get discouraged the first time that they cook steak - they often use too thin of a cut and the steak is much more done than desired.
You're really looking to minimize the time that you're searing, as this will continue to cook the meat.
Some have had really good results by taking their meat from the sous vide after it's done, plunging it into an ice bath briefly (say 5-10 minutes?) to stop the cooking and start to cool, then remove from the bag, pat it dry and do their sear - either in a blistering hot cast iron pan or similarly hot grill or searing station - torches can help minimize the time - allowing you to cook the sides and the top while the bottom is being seared by the pan.
Sous vide gives you the meat cooked to the level of doneness you desire - the finishing aspect is where you'll gain experience and need to exercise some skill.