There is no mistaking Boletus frostii, once we know what to look for. It has a smooth blood-red cap and red-purple pores, and red stipe. The flesh is yellow. The cap margin and the network of raised reticulations on the stipe are whitish-yellow. This bolete stains dark blue immediately upon cutting.

In response to Steve's question on the edibility of Boletus frostii (see below): According to Gary Lincoff,* it actually is edible, BUT some people experience 'gastric distress' after eating any red-pored bolete, no matter how well-cooked it is. Therefore, he doesn't recommend it be put on your list of incredible fungal edibles.

*Gary Lincoff, The Audubon Society Field Guide to North American Mushrooms, pp. 568-569