Is lots of red juice normal when making sous-vide steak? So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F.

After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and then sliced it up(against the grain) into smaller portions.

I noticed a lot of red juice in the plate as I was slicing it up but after I put it on a plate and it was sitting at the table, the meat almost ended up swimming in red juice.

When I order medium rare steak at a restaurant and it comes out pre-sliced, I don't usually notice this much red juice.

Is this normal?

UPDATE:

Found this great article explaining what was going on:
http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html#continued

He has another article about sous vide ( http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html ) where he claims that you don't need to let the meat rest after searing. This is the one that originally led me to not need to rest the steak.

Looks like there is some resting that is required. Will post up with results next time I make some steak.
Pretty much...yes, but you can fix it!.

When you properly sous vide or very slow cook anything, you'll retain more of the myoglobin color because of the even cooking that often doesn't go above 140 at all.  So a properly cooked steak like this will retain much more of its red colored myoglobin.  Simply put, the meat will have more red juices to release! (Its a great, great thing about sous vide.)

As @Ronald mentions, the other thing is the resting of the meat.  It's an important step as the muscle fibers relax after the heat is off and hold juices better then.  An often misstep for the home cook is they allow a hot piece of meat to rest on a flat, solid surface.  This causes the bottom of the meat to steam against the board, open the fibers in the meat more, and release the juices on to the board.  Rest your meat on a raised baking rack so that it has air circulation all around it.  

After a short rest - for most steak 10 minutes is fine, then you can cut into the steak.  Use a very sharp knife to slice.  The meat here is essentially a sponge and you don't want to compress it and squeeze out the juices.  A dull knife will do this and you'll lose more juice on the cutting board again.  Use a sharp knife and apply steady, even, but light pressure while slicing - let the edge do the work (if it won't, sharpen the knife more).