It's probably apparent from all of my recent steak posts that I am planning a big steak dinner. I picked up a lovely 2 inch bone-in ribeye tonight and plan to cook it Friday. I usually use the pan sear in the oven method which always works well, but had a few question about what to do before that? Should I leave the steak in the butcher paper or let it sit uncovered in the fridge until Friday? Do you season a dry aged steak as any other steak - I usually only do salt and pepper, but didn't know if I need to forego my usual salt 2 hours ahead of time method. TIA.