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You essentially dry aged it, OP. Expensive steakhouses do this to enhance the flavor. You will be fine.

>>8304454
If it doesn't smell rotten or look completely grey you could nuke it to leather texture
I once ate pork in that condition and fed it to a friend and we where fine

>>8304454
Is this bait?

4 days at room temperature? No. Throw it out, dingus.

>>8304454
it's fine, like >>8304464 said

Thanks guys. I forgot to add.. I didn't plan on cooking it tonight. I'm working 2 weeks straight and intended to maybe make that this Sunday after the Black Friday rush.

Should I:
a) return it to the freezer
b) keep it out at room temperature since it seems OK per replies above (I could move it to the basement where it's cooler)
c) by then, the extra 3-4 days makes it extremely unsafe and I should just dispose of it...?

I intended to marinate it by throwing it in a ziplock with a half cup of red wine, pinch of garlic salt, thyme, rosemary and maybe a hint of Chianti red wine vinegar if that matters..

>>8304468
I promise I'm not trolling. Just a bit overworked and frazzled due to work. Never made such a food safety faux pas like this before, so I'd feel kinda embarrassed asking coworkers IRL as a supposed adult™.

>>8304562
I would still eat it but only well done.
If I were in your spot I would put it in the freezer. When I have more time some day, I would use it to make a tasty goulash. For Goulash you cook the meat two hours so you don't have to be afraid of any food poisoning. Also it doesn't hurt to use freezed meat for goulash.

>>8304464
oh he smeared a layer of caul fat over the primal and hung it on a hook in a sealed and climate-controlled room and then cut the primal down into steaks right before service?

>>8304599
He said "return" to the freezer...

>>8304464
Pretty sure an actual restaurant would have regulations and procedures for that. They wouldn't just leave it on the counter.

Throw it out, op.