You bought a steak that has like discoloration in it where the meat were touching is bad?

Discoloration in meat, especially where the meat was touching, can be a sign of spoilage. When meat spoils, the proteins in the meat begin to break down and produce compounds that can cause the meat to change color. This process is called denaturation.

In the case of steak, the discoloration may be due to the presence of metmyoglobin, which is a form of myoglobin that has been oxidized. Metmyoglobin is brown in color, and it can give meat a brownish-gray appearance.

Another possible cause of discoloration in steak is the presence of bacteria. Bacteria can produce a variety of pigments, which can cause meat to change color. For example, the bacterium Pseudomonas can produce a green pigment, while the bacterium Serratia can produce a red pigment.

If you are concerned about the safety of your steak, it is best to err on the side of caution and discard it. You should also contact the store where you purchased the steak and let them know about the problem.