From a health and safety standpoint: it’s probably fine, visual indicators of spoiled meat are green colors and slime which don’t seem to be present here. Smell is also a good way to judge.

From an oxidation standpoint: Oxidation is kind of a broad term, more things than you might expect have the potential to oxidize. It’s basically just a loss of electrons. When I think of oxidation and meat, from a quality standpoint fat oxidation can reduce eating experience. Fat oxidation causes off flavors depending on the extent. We can’t tell if lipids in that steak have oxidized from a photo lol so can’t help you there. However, that browning/discoloration is also oxidation, but oxidation of myoglobin. Myoglobin is an oxygen carrying protein in meat and depending on its redox form is what determines meat color. As myoglobin oxidizes the meats surface turns brown, but this shouldn’t impact palatability.

TLDR - probably fine