Maximum amount of time you can dry brine a steak?

So I put out a steak to dry brine last Tuesday and just do to some personal reasons was never able to get around to actually cooking it. It's now been about 5 days in the fridge, uncovered and with good air circulation. It's very dry and the color is turning into a dark red now, light maroon. No growth or foul odors.

I realize I might be now in the realm of dry aging instead. Do you all think I'm still good to go with this piece of meat? Was planning a reverse sear style cook.

Thanks