The dry aging makes the meat more tender but it has to be a quality cut of beef to begin with. Marinading tenderizes by the the acids in the marinade breaking down the toughness of the meat. That is why you marinade cheaper cuts of beef. I would think if you marinaded aged beef you would ruin the steak flavour because the marinade flavour would overpower. I wouldn’t want to spend the money on dry aged filet and then ruin the taste by marinading in soy sauce. jmo
No2
Thanks. I suspected as much, but didn’t know for sure.