I am dry aging a T-Bone steak in my refrigerator. I have placed wooden BBQ skewer sticks on top of a plastic bowl. My steak is sitting on top of the skewers and covered in a paper towel with a small air inlet opening at one end of the towel.
Most instructions about dry aging at home tell you to remove the paper towel in 24 hrs. But why? I would think I should replace it, rather than remove it, so the moisture can still escape from the meat.