Dry-aging uses the meat's own enzymes to break muscle fiber down. Wrap the meat in cheesecloth before you stick it in the refrigerator for some days. Put the meat at the back-most, bottommost part of the refrigerator (the coldest part). Credits: https://delishably.com/meat-dishes/How-to-Tenderize-Steak-Beef-Other-Meats-Steak-Marinade-Recipes
