As stated by Half Pint and Nancy, brining for a long length of time will make any meat mushy. I LOVE this recipe for juicy pork chops on this site: https://food52.com/recipes/30799-simple-brine-for-pork-chops but since there are only 2 of us at home and one good-size chop is usually plenty to share, I will brine that one chop for 3-4 hours, and after removing the chop, will put the brine in a container, label and freeze to use a second time in upcoming weeks. .
It might depend on the marinade. If there is an acid (eg. vinegar, lemon juice, etc) or an tenderizer/enzyme (like fresh pineapple, papaya, kiwi) in the marinade, I would not advise more than 24 hours; less if there's a tenderizer. Because the meat would be mush which would be a waste of good steak.
In my experience, I have been able to get good results when the marinade does not have any of the above (acid or enzyme). For example: Halfsies Chicken (on this site) has a sugar/salt marinade (one can argue that this is a dry rub but then it becomes liquid as it sits, which for me is a marinade) that can be held for at least a week.
From the wording of the question I am uncertain if the timing is only for buying and portioning the steak, or also for storing in the marinade. If the latter - no. That would break down fibers in the meat and lead to mushy cooked results.
Advice from USDA is best timings are 6 to 24 hours. With possible extension through a second day.
For meal prepping convenience, you could marinate the steak allotment for the week up to 24 hours, cook it basically (however you prefer), use some for that meal and store the rest in the fridge or freezer for later use in other dish(es).
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In my experience, I have been able to get good results when the marinade does not have any of the above (acid or enzyme). For example: Halfsies Chicken (on this site) has a sugar/salt marinade (one can argue that this is a dry rub but then it becomes liquid as it sits, which for me is a marinade) that can be held for at least a week.
Advice from USDA is best timings are 6 to 24 hours.
With possible extension through a second day.
For meal prepping convenience, you could marinate the steak allotment for the week up to 24 hours, cook it basically (however you prefer), use some for that meal and store the rest in the fridge or freezer for later use in other dish(es).
https://ask.usda.gov/s/article/How-long-can-meat-and-poultry-be-marinated#:~:text=Information&text=Most%20recipes%20for%20marinating%20meat,causing%20it%20to%20become%20mushy.