I just picked up two 2" thick Piedmontese ribeyes. Another customer, who was picking up BOXES of Wagyu beef for a local 4 star restaurant, suggested leaving the steaks uncovered in the refrigerator for a day or two. He said that even a modest amount of aging would improve the taste.
Has anyone done one or two day dry aging? Could you notice the difference? Everyone talks about aging in a "dry bag"... I have none.
I plan to hot tub the steaks then sear. Would have to remove from cryovac, age, then put in heavy duty freezer bag to hot tub (learned my lesson on the regular bags).