It's super easy to do, the hardest part is the wait. I just completed a 42 day aged ribeye and want to share with yall. (not the actual steaks, the idea and my experience 
) Uami dry steak bags is the key, it's a specially designed bag similar to a foodsaver bag but it lets the moisture escape and allows oxygen to enter but no bacteria and such, and makes it safe to do in your refrigerator. I already have a foodsaver machine so the only thing I purchased were the bags for $20.50, you get 3 bags in the pack...http://www.drybagsteak.com/
The tenderness and flavor is unbelievable, a plain, Jane, store bought steak compared to this is like taking a sip of water and then taking a sip of beef broth, the intense flavor is amazing. I purchased a ribeye roast for $9.19 per pound (cheap one) and ended up with the equivalent to $56-$62 per steak cuts by doing this myself. If you price 45 and 50 day dry aged beef, you'll see it's not cheap and in restaurants, you're easily looking at a $75-$100 plate of food. Total investment $189, equal outcome of price around $650, satisfaction is priceless.
Here are the pictures from day one until the day cut, you can see the "bark" develop as time progresses.
Day 1
Day 11
Day 25
Day 40
