https://www.drybagsteak.com/its semipermeable bag or soething that you put the meat in and vacuum seal. it lets the moisture out so you get the dry aged effect but it not technically the same as dry aging. ggets pretty close tho. or so i hear, i havent used them myself, but ive heard about them.
you dont want to do individual steaks, though, youll have nothing left by the time youre done unless you do it very short. (but then theres not much point to it.) best to do a whole roast at once, and then cut into steaks.