Medium-rare sous vide steak - achieving coloring without slicing? 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?
My observation for cooking steak sous-vide and avoiding this issue is as follows:


If I cook it in a complete vacuum, it really stays gray for a longer time. Cooking in a zip-loc bag helps me shorten the time the steak turns red.
Normally you’re not supposed to rest the steak after sous-vide cooking. However, resting can also help (without cutting into it) the steak turning red from gray.