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Content: Second, shoot for   high temperatures- by cooking over a roaring hot coal or wood fire. If you are going to the trouble and expense to dry-age steak, don't ruin the effect on a wimpy electric or gas range. I like to cook on a cast-iron flat top directly above the flames, but a grill grate with wide metal bars will do. So will cooking over a charcoal chimneyas suggested at AmazingRibs.com
Aging the meat is the third step. Take a prime (and pricey) steak and place it on a grate in the fridge. Make sure your fridge is spotlessly clean and odor-free. If you ever notice water condensation inside the fridge, the steak won't dry properly and you risk too much bacterial growth. Its a bigger problem in the summer months, or with  hungry teenagers constantly raiding the fridge. Then, by cannibalizing an old DC fan from a computer, and a low voltage power supply with a narrow cord from some other junked electronics, blow air over the steak for three days, flipping once a day. The cord will slip under the magnetic rubber door gasket, and the tray is there to keep the meat clean- with this fan set-up, there are never any drippings.