Decided to take the plunge and try my hand at home aging. I've read through some past posts that suggest its impossible, due to the lack of enzymes in a piece of meat that has gone through the packing process. I'm not really in the position to discuss any of that...all I know is that this was hands down, 100% the absolute best steak I've ever had. I only went 29 days this round, so I didn't notice much (if any) change in flavor profile. If anything, it might have been slightly beefier with a very very slight undertone of a buttery flavor. The pellicle definitely had a buttery aroma to it.
However, it was unbelievably tender. It cut and chewed like a really good filet, but with the awesome taste of a Ribeye.
Have another one (larger) going now and will be pushing it to 42 days this round.