I have never done a full dry aging, but I regularly give my choice or prime ribeyes a 24-hour mini-dry. I put fine sea salt and fresh ground black pepper on them, put them on a cookie cooling rack, and let them sit for a day in my fridge.
They will typically lose an ounce or more in water weight in that one day.
When I grill them, they get a beautiful char, and I can taste a mild, but noticeable difference.
Without a dedicated fridge, I wouldn't attempt a full dry age.