I've written about home dry-aging of beef before, several times. Hubby and I have been doing it for a few years now. In New Jersey, we had a butcher who provided us with phenomenal dry-aged beef. After several years of trying to find that beef in or near New Bern, we finally decided to do it ourselves.
Since the ribeye is the easiest cut to dry-age at home, that's what we usually buy, though we have done a combination of wet and dry aging for filet mignon. Sam's Club has been our favorite supplier of a whole ribeye, though we have bought a few at Harris Teeter when they go on sale, usually around Christmas time. I'll admit it, the ribeye is a heart attack on a plate. It should be consumed infrequently, for sure. (Try telling that to my other half.) All that fat marbled in the meat is what makes the ribeye so tender, juicy and flavorful.
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