My Shrink Wrapped Steaks are Brown when I thaw them!
I assume the steaks were frozen or packed in ice:

The freezing process, especially slow freezing damages the cellular properties of organic material. This results in discolouration, texture changes(it'll be tough) and flavour loss. Snap freezing, using the Birdseye process (The company and the process are named after Clarence Birdseye) reduces cellular damage and preserves flavour, resulting a better preserved product.

If your meat is frozen sufficiently it should keep for around one year. But the texture and flavour will never be as good as a fresh steak. It should be fine.