Make Steak Marinade: In a small bowl, whisk together balsamic vinegar, honey, soy sauce, garlic, black pepper, and olive oil.
Marinade the Steak: Add the steak to a zip-top bag, and pour the marinade into the bag.
Coat the meat thoroughly and vacuum seal the bag using “water displacement” technique: seal all but one corner of the bag, and slowly place it into a container with cold water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Let it marinate for 2 hours in the refrigerator.
Sous Vide the Steak: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 135°F (57°C) for medium rare doneness.
When the steak is ready, place the vacuum-sealed bag in the water bath. Make sure the steak is completely submerged.
Sous vide cook for 2 hours.
When the timer goes off, remove the bag from the water bath.
Sear the Steak: Wipe off any extra moisture from the cooked steak with paper towel.
Place the skillet or grill on medium-high heat and add olive oil (if using grill, brush the oil on the steak). Once very hot, add your steak and sear about 1 minute per side.
Slice your steak thinly against the grain and serve with your favorite sauce.