For those who prefer their beef dry-aged, how long do you want it dry-aged?
Is there an optimal amount of time?
And does the amount of time vary with the cut of steak (e.g. ribeye, sirloin, etc.) and/or kind of beef (grass versus grain fed)?
David Burke's in Chicago (among other places) have ribye steakds dry-aged up 75 days.
I think at that point I'm literally eating something closer to bleu cheese than steak ...
Personally, regardless of cut or kind of beef, I think a minimum of 15 days, but no more than 25 tops.
Do you have a preference, and does it vary with the cut or kind of beef?