What is the red juice in steak?

The red juice you see in steak is not blood. It's primarily a mixture of water and a protein called Myoglobin. Myoglobin is responsible for transporting and storing oxygen in muscle cells.

When meat is cut, some of the myoglobin leaks out along with water. Heating the meat causes the myoglobin to change color, initially to red, then to brown as it cooks further. The color change is due to the iron atom within the myoglobin molecule changing its oxidation state.

Therefore, the presence of this red liquid is a natural result of the meat's composition and cooking process, and it doesn't indicate that the steak is "bloody" in the traditional sense. It's just Meat Juice.