Ones on the left are good, the ones on the right are ruined.
there are only 2 kinds of steak doneness
Yeah sorry but I have to disagree. If your steak is red to the point that it still has blood in it, that's not a good steak. All it takes is one bad cut of meat and you're on your way to the hospital. I prefer mine medium well, if cooked with the right spices and whatnot, it can be far more tasty than that near-raw slab of meat.
My dad used to work at a restaurant where the most ordered type would be medium to medium well. I preferred medium well, as it still had the smell and flavor of a nicely grilled piece of sirloin.
gdi now I'm hungry >_>
That's not blood. The blood is drained completely from the meat.
That juice/color is Myoglobin.
Myoglobin is a protein, that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, that stores oxygen in red blood cells. This is necessary for muscles which need immediate oxygen for energy during frequent, continual usage. Myoglobin is highly pigmented, specifically red; so the more myoglobin, the redder the meat will look and the darker it will get when you cook it.