Actually, a food writer I follow compared dry-aging to a slow fermentation process. He said the enzymes do all the work, but timing is EVERYTHING. Waiting for that perfect moment when the flavor peaks is what separates good from great. Your story totally proves that point, with the ribeye just sitting there until it was ready. It's not just about time, it's about trusting the process. Patience really is a SKILL in itself, especially with something as finicky as dry-aging.