Silvio, isn't food photography challenging?
It's somewhat difficult for me to understand your meat colour challenge from your picture. It looks like a thick piece of steak cooked in the 52C - 54C range, right on the border line of rare to the low end of medium-rare and maybe a little short of time. If you never adjust your cooking temperature the colour of your steaks will never go well.
Can you be more precise in how the meat colour differs from your expectation? If you want the colour to be less red adjust your cooking temperature higher. Rare meat is deep red. Medium rare is less so, a few shades lighter, but In my experience pink meat is only achieved when cooked to medium or 60C.
I don't believe i've ever seen meat that's been a true pink, as in a Panatone pink or grocery store birthday cakes. As doneness increases meat redness decreases through lighter shades of red.
Suggestion: When taking a picture of food try to adjust the exposure so the colour range is more like reality. What you see is not what i see. Our combined eye and brain perceptions are adjusted while your camera gives you what is. Is that a white plate? Well, it looks grey to me and that indicates an increased exposure adjustment is needed, - more light. Ideally, for food you should adjust your camera's setting so something pure white results in a pure white image in the final picture. Otherwise you shift colours across the spectrum.
If you can manage it, have defused light fall on the subject from above the lens and off to one side.