I've been trying to find instructions in the internet in wet aging a steak at home. Any suggestions out there?

I once looked into it. But the disclaimer on the "instructions" were enough to deter me. (Actually, it didn't deter me but my explanation to my wife and anticipation for what she will see resulted in a firm NO)!

Wet-aging beef at home usually involved buying a whole vacuum-packed cut of beef (striploin, rib-eye, tenderloin, etc.) and aging it in its packaging.
It's called wet-aging because it ages while it sits in its own juices/blood, as opposed to dry-aging where it sits on a rack exposed to air.
As with any type of meat aging, you will lose more surface meat the longer the meat ages (under proper refrigeration, of course), since the enzymes which tenderize the meat act more quickly on the exposed surfaces. You will have to trim more of the meat the longer you age.
As far as I know it's pretty much impossible to age a single steak, but you could certainly buy a nice whole cut at your local wholesale club 3+ weeks before a big party or gathering, then butchering it the day of the event.
Hope that helps, and please ask if you have any other questions.

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I once looked into it. But the disclaimer on the "instructions" were enough to deter me.

Same here

I used this recipe from Alton Brown to dry age a rib roast. Worked pretty well. The beefiness was certainly more concentrated and flavorful.