Anybody do this at home? I have a friend whose dad does it consistently, and the result is some of the best steak I've ever had--including Luger's, Charlie's, etc.

He buys whole rib roasts, puts them in the fridge on a cooling rack over a pan, and leaves 'em there at least 10 days, and as long as three weeks. When ready to eat, slice off a steak, trim any really rank bits around the edges, then a little salt and 2 minutes or so on each side on a blazing hot fire. Heaven.

I'm going to give it a shot in the next week or two and will report back; just wondering if any Salonistas are doing this?

Cheers,
John