Refrigerator dry age sous vide steak?

My son requested "steak, but try even harder than your normal steak" for his birthday. We picked cuts together at the butcher and will cook 5 days from now (because that is what our schedule allowed). (Note: He went for the sampler pack: 1 tenderloin, 1 delmonico, 1 porterhouse, 1 ny strip).

I've never sous vide reverse seared, just oven cooked then seared on grill. When I do, I typically salt then dry age in the fridge for 1-2 days. Can I dry age in the fridge when doing sous vide method? All the recipes I read, even Kenji's, all say to salt immediately prior to cooking.

The two recipes I'm following:

1) https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

2) https://www.seriouseats.com/dry-aged-sous-vide-torched-and-seared-bone-in-ribeye-recipe