I don't even know what it means to dry age. /shrug.
I make a hell of a steak though.
Dry aging is what the top steak houses do to prep their meats. They can age them 60 days or more. It breaks down connective tissue (read: makes it more tender) and concentrates and creates flavor (read: makes it taste better). You can do this at home in your refrigerator.
Get 2 tupperware-style containers with flat bottoms and straight sides. You want it to be big enough that there is a good 2 inches of space all around the meat. In one of them use a drill to poke a dozen or so holes in the bottom. This one will hold the meat. Make an aluminum-foil snake or little donuts out of foil and put them in the container without holes. Put the container with holes into it so it rests on the foil (doesn't have to be much, just a half inch higher or so). Put the meat into the container with the holes. I like to cut a cooling rack down to fit with tin snips so the meat is a little bit off the bottom of the container. DO NOT treat the meat at all. No salt especially. This is not marinading or anything else, it is dry aging. After you put the meat in the container, put on the plastic cover tightly. The bottom one of course can't have a lid on it because the top one is inside of it, but that is good because you need some airflow through the containers, but not much. Put the whole contraption into the refrigerator right in the middle. The top of the fridge tends to be a little too warm and the bottom a little too cold. The middle works best. Let the meat rest there, raw and untreated, for a minimum of 24 hours. I leave it there for 48 hours then turn it. Just open the container long enough to flip the meat over (the whole roast or the steaks or whatever). Take the bottom container and drain it (some juices will drip from the top container where the meat is, that is the purpose of putting it into another container). Then cover it again and back in the fridge. You can repeat this turning the meat every 24 hours for almost as long as you want. I usually go for 4-6 days aging. As little as 2 days will help the flavor of the meat.
When you are ready to cook there will be some dry patches on the meat. Just trim these off. Let the steak or roast warm to room temp, prep it how you like and cook it how you like. I hold a neighborhood cookout most summers at the start of summer and right before school starts. If it is a smaller group, I will buy a whole rib-eye roast (the one they cut the steaks from) or 2 or 3 and dry age the entire piece of meat for 6-8 days (bigger cuts can dry age longer than smaller cuts) then cut my own steaks out of it. I am a minimalist when it comes to steak cooking. If you dry age your meat the flavor will be incredible and it only takes a little bit of salt (I like kosher too, but because the bigger grains of salt pull moisture out of the meat in little puddles that then caramelize when cooked, holding in the salt that didn't completely dissolve, making a nice crust) and some cracked pepper - not small, not giant pieces of pepper, but in between. And that is it. I start it 3/4-hot, which is hot enough that you can barely hold you hand for 2-3 seconds about 4-6 inches over the grill, and I never cook steaks over direct heat from the coals - flareups are not good flavor - instead I lump the coals up on one side of the grill to get the heat where I need it an inch or 2 away from the edge. Cook for 60 seconds, then rotate it 90 degrees for another 60 seconds (nice grill hash-marks) then flip it, another 60 seconds, rotate, another 60 seconds. I stop there if people want it rare. If they like it a little more well-done, I move it too a cooler part of the grill for another minute and a half on each side, or you can go for 90 seconds on each part above instead of 60 (sometimes this is better, depends on the heat of the coals really). If the meat is 2 inches thick (about the minimum I ever cook) this makes a near-perfect rare to medium rare. Nice crust on the meat, pretty grill marks, perfectly cooked inside. Yum.
