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taste a difference? Youbetcha!!! I will qualify that response though in that you have to give the aging some time. For instance my general rule of thumb of minimums are: 21 days for a New York sub-primal and 28 days for a rib eye. OTOH I much prefer 35 for NY and 45 for rib eyes.
As for the rib-eye roast that you plan to cut in half I hope it is a large one. Trying to age a small 2 or 3 pounds MAY give you mixed results as you really need bulk. The smallest rib-eye I’ve ever aged was 9.6 pounds and normally I choose ones in the 13 to 16 pound range.