I’m telling you folks, it was the Russians. They’ve been altering posts here too.
It was the Russians who keep posting those gangrape comments… They hacked my account…
Hmmm, by process of elimination, then… 
lol
I have a walk-in wine refrigerator that maintains a temperature of 56F. Is that too warm for dry aging?
Itera only deletes posts that make him look like an idiot. Which makes you wonder why he hasn’t deleted everything he’s ever posted on this site.
S2000 seems to have very low tolerance for “profanity” (as I’m sure he calls is). He needs to get back in touch with his roots.
and +1 to Sweep, just go to your local top class steakhouse with your other half and sink a fine bottle of Malbec/Barolo each. You’ll thank me later.
Did a bit of research and it appears that temp should be 32–39.2 °F, so the wine fridge won’t work. Damn.
I do not think that I could replicate the steak at a famous restaurant at home. But if this home experiment avoids my having to pay for $100 meals, it might be worth looking into.
Anyway, I’m sure part of the appeal comes from the “hobbyist” nature of the activity. Similar to barbecue, gardening, or cultivating exotic fishes.
I rarely eat out, as restaurants can’t complete with my cooking. It’s always some low quality grain-fed frozen steak cooked in cheap corn oil, and 2X cost. Or you can get a good steak for 4X cost at some fancy-pants poser restaurant.
Grass fed bison steak, yes aging matters, use lard or grass-fed butter, fry it up in a cast iron skillet, 1X cost. 
numi is always the guilty party
I really want to try this dry aged steak.
is it that much better?
Yes, it is. But you should go to a really good steakhouse and drop $50-80 for it (adjust for stupid prices in NY). Dry-aged is the only way you truly get the filet that melts in your mouth.