Dry Aged Beef At Home - Accidents In The Fridge

My neglect for this piece of steak (picanha) created an opportunity for some dry-aged beef at home.
With no special equipment except a fridge and some prayers, you can dry age a steak at home yourself. I'll be cooking the dry aged steak on a charcoal grill, along with a fresh one for comparison.
Dry aging is the process of aging the meat to enhance its flavor and tenderness.
LIKE and SUBSCRIBE. It's just like your grandpa's.

[@CarlosBunn]

I usually leave my steaks in the fridge open, from 2 to 4 days, seasoned, they taste way better than fresh from the butcher. Over 4 days and I find it a bit hard to reach the correct doneness, and I'm now experimenting with sous vide I do want to try making biltong in the fridge eventually, as doing it in open air is a bit annoying and prone to fungus

[@OfficialChefAlan]

How are you experimenting with sous vide?