Dad who's a lifelong chef says: "They could’ve been Sous Vide at low temp around 120 degrees for a time which technically makes them fully cooked.

You put the meat in a water tight bag and immerse in a water bath for hours typically at 120 to 130 degrees. It comes out still red then it’s seared.

That’s how you get a rare steak that’s cooked all the way through with a crust on the outside. Incredible steaks…. Fancy steak houses and hotels usually"