Dry aging your own steak
 

Any experts here?

I bought a cheap, choice ribeye last Friday. Plenty thick at well over 1.25 inches and more marbling than normal for choice. Left it in the fridge standing up for a week. Took it out today to warm up, outside was dry, dark purple crust.

Hot cast iron pan, no oil, 2 minutes, 2 minutes, in the oven at 400 for 3 minutes getting it to medium rare. Letting it sit, pan got some butter, thyme and shallots.

Excellent BEEFY meaty flavor. Really a great steak. Was not juicy but plenty moist. Wouldn't mind if it were a little more juicy though. But the flavor was really deep, intense.

I'm no expert but play around with ageing my own meats. Dry aged in my experience wouldn't be overly juicy. The aging process dries the meat concentrating the flavors, that's what you're looking to do. Make some au jus to serve with the beef if you want more juice.

Tabs and others have posted about doing dry aging several times over the years...

http://forums.pelicanparts.com/off-topic-discussions/447316-dry-aged-prime-rib.html

http://forums.pelicanparts.com/off-topic-discussions/788620-dry-aged-14-days.html

I've always had good luck with Food Lab/ Serious Eats cooking methods. Haven't tried this, but their reverse sear and other recipes are great...
The Food Lab: Can I Dry Age Beef At Home? | Serious Eats

For me Dry Aging means being tooo lazy to cook the dam thing for a week...

Nothing sits in my fridge long enough to "age".

Except for the "mystery bowl" that my wife and I are both afraid to open.

Dry aged will make it like butter, just trim the funky stuff off the outside. It loses moisture and shrinks a bit, but the flavor and texture will be GREATLY improved. Cook up some mushrooms in butter and red wine to go with it.

I've used these for two rib-eye roast from Costco and cut them into steaks. One 30 days and the other 40. They were awesome. I have one more bag from the kit to use.

UMAi Dry