Furthering the dry aging process post purchase

I go into a lot of detail regarding steakhouse quality steaks in my answer here.

Excerpt:

Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.

Please note that the dry aging happens long before you purchase the steak. The entire cow is dry aged before it is even cut. You cannot truly, safely dry-age steaks in your home. There are refrigerator aging approximations, but they are just that, approximations.

I investigated the possibility of dry aging beef at home a while back and decided that in my small apartment, at least, I did not want to risk the possibility of spoilage or contamination. These are the resources I found at the time:

• Is It Possible to Dry Age Beef at Home has a list of steps and tips
• Dry-Aging Beef Pays Off With Big Flavor calls for a shorter amount of time that I might be more comfortable with
• Standing Rib Roast - Dry Aged discusses Alton Brown's technique for dry aging at home
• How To dry age steak at Steamy Kitchen goes over the use of an interesting item called a Drybag for dry aging.

Because I'm not highly confident on controlling my refrigerator temperature in my rental and don't have a lot of space, I didn't end up trying these techniques at home. Some day, perhaps!