In the vernacular we would call a pan fried Steak as “bloody-fried”. But with blood-the red fluid that flows when Cutting the meat, has to do relatively little.
Because the meat you get in the Restaurant or at the butcher, contains no blood at all. After the slaughter, the animals are drained of blood so that the meat does not spoil.
No blood, but a steak liquid
You see the thing is that the blood coagulates after a certain time, and thereby dark discoloration. This is a "blutigen" Steak but not the case. The Website " reported;Grill instructor.net", specializing in barbecue.
The legendary Steak-liquid comes from the liquid cell, and contains the pigment Myoglobin. And this dye has the blood of at least something in common.
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