Didn't all of the studies that showed a correlation between red meat consumption and cancer risk get debunked because they discovered the source of the carcinog

Didn't all of the studies that showed a correlation between red meat consumption and cancer risk get debunked because they discovered the source of the carcinogenic effect to be heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) that only form when the fat is burned at higher temperatures? This suggests that if you want to, you may eat as much blue rare steak as you'd like without any elevated risk of cancer from those carcinogens, which are never formed when the meat is prepared properly (not overcooked - so no rare / medium rare / medium / medium well / well - only blue rare)