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A few thoughts came to mind immediately. First – 28 days for an 18 pound boneless ribeye was too short of time. I find 45 days is better since that is a thick and solid chunk of meat. Second, aged beef has a different taste to it and unless you are accustomed to the dried (less moist) and earthy taste then side by side with a “fresh” steak to which you are accustomed then yes it will taste different. Third, obviously the two pieces of meat came from different cows. With 20/20 hindsight it is a shame you did not slab off a steak or two when you first bought that 18 pounder, then you could have frozen it and had a true side by side taste comparison.
You said you cooked to temperature and not to time so that is good, but some people who insist on cooking to time will find a dry aged steak cooks much faster and they overcook them. Ron