The fear is too high of a temperature, but not too cold. Heat ruins and encourages growth of nasty bacteria! Too cold slows but also stops the aging process.
That filet would be better off if you stop NOW!
That ribeye and “roast” both are actually pretty small and raises my next valid concern…being that small I fear you bought them out of butcher’s or grocery store display case meaning they were not purchased in a sealed cryovac bag. The display case “reveals” that meat has been handled and probably rehandled meaning it undoubtedly has bacteria which will promote spoilage.
Sorry, but this is all just the truth…