I have a nice piece of prime beef (for the sake of example, let's say NY strip or filet; I observe this with both cuts). I cook it sous vide at 130 degrees for 45 minutes. I immediately pat it dry and sear in a very hot cast iron at 1m/side.
If I immediately plate it, and cut into it, it is grey throughout. The texture and juiciness is undoubtedly medium-rare, but the color is uniformly grey.
If I slice the steak post-sear and let it rest for a few mins, it turns red (I've read that to achieve the rosy medium rare color, the myoglobin in the steak needs to contact oxygen). Slicing pre-plate isn't a problem with ribeye or strip, but when I'm making a filet, I'd prefer to plate it unsliced.
My question is, is it possible to achieve the red color without slicing the steak? i.e., is there a technique so that when I make the first cut into the steak, it's already rosy red? If I rest it either following the water bath, or following the sear, will that do the trick?