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Well, Sir…one of the very first things you said said a lot! “I got a AAA strip loin and a rib eye from costco and made sure they were tenderized”. Right tnen and there was the start of your problem! While COSTCO tries to be clean and sanitary that doesn’t mean it is after tenderizing meat all day long! The tenderizing probably buried bacteria deep into the meat! People who but blade tenderized meat either consume it shortly thereafter or cut it up and freeze it. Those steps mean the bacteria introduced doesn’t have the chance to multiply and ruin the meat like it does during lengthy aging.
Next thing – you say it is a brand new refrigerator, but is it a full size, FROST FREE unit? 60% humidity makes me think it is not or is not working properly! Again such high humidity made it a breeding ground for the bacteria!
You may have a stronger “constitution” then other folks, but I personally could not recommend eating that meat with all those mold issues. I was deathly sick once from food poisoning – not from dry aged beef, but from seafood and I don’t wish that on my enemies!