So I get confused for a second. I cooked it for enough time. I didn't lower the temperature that much. In fact I checked it closer and there was no blood leaking out at all. In fact it was a little tough. But just to be safe I put it back on the stove for another solid five/ten minutes. Then took it off again and it was still red. And that's when I found out that my prime cut of meat had been dyed red.