I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
I have had good success with a really easy form of wet aging. I just buy the steaks a week in advance and let the package set in the fridge unopened. The next week, wash, pat dry, salt and a screaming hot grill.
This has worked excellent with the really thick boneless new york strip steaks I get at costco. Also I take a trick from Jeffrey Steingarten and trim off the fat around the edge. The allows me to put then on a screaming hot gas grill and leave it on high without the fat catching fire and burning everything. 5 min on one side, 1 or 2 on the other and that's it. The crust is great on the side that you see and isn't that what is important? I have never had success getting crust on both sides, either the steak is over done or there is no crust anywhere.