Thanks, I looked up Alton Brown and he dry ages single steaks for 3 days. I was kindof wondering about a whole ribeye. I have a cook coming up in a week and was wondering if drying aging a whole ribeye for a week would be worth it.
You'd probably get some marginal change to the beef if dry-aged properly for a week. I'd shoot for 10 days. I've had good results with a 10 day run doing a blind taste test with my wife who is anything but a beef connoisseur. She picked the dry-aged meat every time as being more flavorful compared to the non dry-aged control steaks.