I don't quite understand some of the points you are making:
"I'm a true carnivore ... The steak I buy is quite bloody and even after draining, a lot is expelled during the cooking ..."
Do you mean the steaks you buy are dripping blood, or even worse, sitting in one of those expanded foam trays with a 'cushion' in the bottom which has absorbed quite a bit of the steak's original weight in dripping blood? You also say, "... even after draining,..." Do you mean you need to drain your steaks before trying to cook them? If any of the above applies, a couple of suggestions which I hope you might find helpful: Bloody steaks which are dripping blood have usually come from beef which has not been properly hung. I use steaks from a local butcher and also a couple of online butchers and there is absolutely no sign of "dripping blood" from any of them. Indeed, the local butcher slaps the steak onto a sheet of greaseproof paper then wraps it in white paper. Imagine doing that with a "supermarket" steak and see what your shopping bag is like when you get home! The only time I have seen "dripping blood" is when buying steaks from most major supermarkets, and even their supposed "aged" steaks still exude blood and fluid when stored in the fridge. If you buy properly aged, hung for 21/28 days beef there will be no surplus blood to drip from it. The excess will have dried out and evaporated causing a great weight loss in the hung beef but that is why the customer pays much more for it. The flavour is absolutely concentrated "beef" and nothing but the beef, and well worth paying extra to enjoy such meat.
I am also something of a major carnivore, never mind a "true carnivore", and I learnt years ago the false economy of buying meat which is butchered and then on the supermarket chilled counter in a matter of a few days. (The same applies to bacon and even major supermarkets "dry cure" bacon exudes "white stuff" in the pan as compared to more expensive though properly cured bacon.)