If you've got a Crock-Pot or a fancy foodie sous vide cooker, Sansaire says their Steak Aging Sauce will infuse your meat with "the complex flavor of dry aging" in no more than the amount of time it takes you to cook it. Add 1 tablespoon of sauce for each pound of meat before placing it in your slow* / sous vide cooker and the ingredients will mimic the flavors moisture evaporation and protein molecule breakdown generate during the dry aging process.
Steak Aging Sauce's primary ingredients are fish sauce and soy sauce, components whose extended fermentation periods give them their own depth and complexity to impart to the steak. Molasses contributes the nutty sugars that typically emerge when the steak's natural sugars concentrate during aging. Sansaire says steaks that have had the Aging Sauce treatment taste like...steak. The sauce has no flavor of its own, but serves only to enhance the flavor of the meat it covers.
*Sansaire, which also makes sous vide cookers, obviously recommends using their Steak Aging Sauce to cook sous vide, but also notes that it works equally well with any low-temperature cooking method.