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Ron Pratttrippy – Welcome aboard!
Yes, the company literature says 7 to 21 days, but just like other things in life there are people who like to experiment and push some limits to see what works best for them. I really suggest that you do the same.
With that said I for one will not age any piece for anything under 28 days! My feeling is – with anything less…then why bother?
My taste and that of my wife may differ from you and yours, but my experienced rule of thumb is:
28 days for a NY strip loin, though 35 works too
45 days for a rib eye – at least
45 days for a sirloin, but 60 is good too.
Try some period and see what you like…after all it’s your money – not mine!
Ron