Tried this on Because of high heat butter burned on bottom of pan, but meat was fine. Ended up turning heat to 250 for remaining cook time and used digital leave-in meat thermometer vs shutting oven off. Otherwise worked fine.
This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And unlike many other places that claim similar results, I actually have the blind taste tests to prove it!
Steakcraft: Osteria Morini's 120 Day Dry Aged Ribeye Special