If you order you steak "bloody" then (a) you shouldn't be allowed in restaurants, just say rare like a normal person and (b) you're wrong, scientifically speaking. The red juices that make vegetarians equal parts queasy and jealous are not composed of blood, but myoglobin. This is a close relative of blood, sure, but definitely not the same thing. Myoglobin is an oxygen-binding protein found in the muscles of most vertebrates. Pretty much all of the blood will be removed from an animal long before it hits the market as it has a nasty tendency for going all brown and crusty. Ideally, the perfect steak will not contain any blood. Whilst we're on the subject of the perfect steak, let's bust the "searing" myth too. The idea that searing meat "seals in the moisture" is not true, in fact, searing meat even dries it out a little. That's no reason to stop doing it though, as searing does tend to give better flavour thanks to the Maillard reaction.
