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LOL – not sure that 3 days conveys the “dry aged” label, but better to have them now and enjoy them. If you meant brining the steaks in the conventional salty water solution like you do for poultry then my answer is no – don’t do it! OTOH a trick I learned a few years ago from Cook’s Illustrated is to salt my steaks well – I use coarse kosher salt myself, rather than fine grain table salt – 4 hours before I plan to grill them. What happens is the salt draws the water out of the meat, but in turn the meat than draws the watery salt solution back into the meat. The salt level is more uniform throughout the finished steak instead of just a surface seasoning.
Sorry you haven’t at least knowingly had dry aged steaks before. The meat is more tender and the drying process is the slow, controlled removal of the water in the meat thus intensifying the beefy taste.