Suggestions for 4 day old, not-so-prime-anymore B/I rib steaks
If not smelling funky, then I'd cook as you planned.
I'm grilling a couple of flat iron steaks rubbed in montreal steak seasoning with sides of garlic mashed potatoes and creamed spinich tonite.
Grilling can help to hide older meat as can marindades or even dry spice mixes like Slap Ya Momma.
Whole cuts tend to last far longer than the ground meats in the fridge I have found.
I;d just proceed as normal.
I'd say cook normally. If you want to be safe, use a method that ensures that all surfaces are heated (ie, not pan-fried), but really, you're probably fine. You could take this as an opportunity to try out some steak sauces... I like a black pepper, cream and brandy sauce.
Maybe something like this: http://www.grouprecipes.com/30243/ste...