Steak is actually at its best, and most tender, just before its about to go bad. If my meat is too red after it thaws, I'll let it sit in the fridge for a day until it browns, maybe marinating or soaking.

Raw meat turns brown because of the digestive process which involves the proteins and enzymes being broken down into their component parts. When raw meat starts turning brown it has begun to tenderize itself. It is not infectious and safe for consumption in this stage.

However, the same does not go for ground meat. Steaks have mostly two sides for bacteria to grow on, while ground beef is completely exposed. When ground meat turns brown we're told to toss it.