Pellicano's Porterhouse T-Bone Steaks "Dry-Aging" 21 days! (Preparing)...7/16/24

All of the ingredients are described in the video. I have Dry-Aged other monsters like a few 15-20lbs. Prime Ribs, and all have been successful. It's not very difficult to do this at home. Basically, keep it aging at 35-40 degrees in the fridge, and I have done 30-40 days, and with some really crazy coatings too!.
For any coated projects, cover...and for any not coated, or lightly seasoned, don't cover, let it air dry more, or wrap with a cheese cloth. And whenever the time of days is finished, a little trimming of outer crust and fat will be needed, that's just the natural process as it may shrink too in most cases.
I am not endorsing any of the products, and ingredients in this video.