Originally Posted by Phallus Fondue

i would also call it juice when it remains in the steak like it should. if you have patted it dry before you cooked it, seared it on a high enough heat, flipped it only once, and allowed it to rest on a tented plate or tray all of that juice remains inside of the meat. the protiens also have a chance to relax again letting for the juices redistribution.

you have no need to believe me, you can look it up. you can speak with top chefs, anything. you will see you are wrong. that you should send back any steak that hasnt been cut yet that has the juice run off.