The first step is to 'trim the meat before cooking it.' While that extra layer of fat serves an important function during the dry-aging process, leaving it on will create a tough, undesirable chew and a barrier for flavor infusion.
Gulbro stressed the importance of a meat thermometer for determining doneness: 'Dry-aged steaks have less moisture and will cook faster than wet-aged steaks...The touch technique is not as accurate, as the meat is already firmer.'
Letting your meat sit for a few weeks to a month in your fridge comes with the risk of harmful bacteria, so 'cooking your dry-aged steaks at home will prevent most foodborne illnesses.'
If you want carpaccio, Gulbro suggested it be 'lightly seared after cleaning and then sliced.'
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