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Content: But with a little work, we can match 2 1/2 of these 3 advantages. First, start with the steak. Prime rib-eye is a good choice, but few supermarkets carry this cut, with steak house  quality. Find a local, independent butcher instead and become his best customer. Even he may have trouble obtaining true steak-house  marbled meat, but you will get close. 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.