I’ve been wondering why you just want to age two steaks. Is it to see if you’ll like the taste of dry aged beef? If so you would be much better off to find a local shop that sells dry aged beef – if you can! – or treat yourself at a good high end steakhouse that advertises that they only serve dry aged beef. Some say it is an acquired taste, but once hooked you’ll always appreciate dry aged beef over “fresh” beef. From a cost standpoint dry aged is more expensive, but the DrybagSteak product allows you to cut the cost to a fraction. In fact you’ll find that whole sub-primals sell for less per pound than individual steaks cut up out of the display case.