I think you should cover with cheese cloth, the steaks in steak houses are often aged as quarters, so it is a little different. I would age fat up, cause that is what I have seen done out here.
Dry aged beef is not an automatic great meal, some folks just do not like it.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."