Are steaks I had in a cooler over the weekend ok to eat?
As long as they were kept cool, they will be safe to eat.

For example, high end steak houses and butchers age beef to improve flavor, sometimes to the point of allowing visible mold to form on the surface. In that circumstance it is removed before cooking, but the meat is safe to eat.

The fact that yours were immersed in water for a prolonged time may affect the quality but not the safety of the meat.

If those were in my kitchen I would thoroughly dry them, allow them to come to room temperature, pat them very lightly with corn starch aka corn flour ( a trick I learned from Cook's Illustrated) and grill them at high heat. A crust will form based on the corn starch which should act as a mouth-feel counterbalance to any texture changes from the soaking. I am thinking you may need to salt the meat after  cooking or charring to account for the myoglobin loss (red fluid) but you will need to do that on an ad hoc basis