Everytime i cut into a steak, its grey

I do not own any fancy equipment so all my steaks are 100% pan fried. I’ve been using the same method all my life to cook steaks. 30s on each side flipping constantly and using my palm as a guide for doneness. Rest for 10 sometimes 15 minutes and cut into them.

However, when i cut into the steaks, it always looks colourless and grey. After 30 seconds or so, the blush will then appear showing me the doneness of the steak.

The only exception to this is when i undercook a steak (on accident) to somewhat between blue and rare then i will cut open to red meat.

Wanted to ask if it’s normal? am i doing anything wrong that results in this phenomenon.