We chose to dry-age our beef culotte for 30 days.

This is how the roast looked fresh: 

After 10 days in the ageing cabinet:

After 30 days in the ageing cabinet:

 

The meat was trimmed a bit (it could certainly be trimmed more, but my son and I like the beef-jerky-like crust).

The meat was seasoned with salt and pepper and vacuum-sealed.

Then, it was cooked sous vide/water bath for 4 hours at 54 degrees Celsius (129 degrees Fahrenheit).

The meat was taken out of the water bath, out of the vacuum bag, and patted dry.

We made the searing crust on the gas grill at the highest possible heat.