@CyBerK
Do you mean when it's already spoiled? No, there's no way. If you really have to use that meat, cut off the spoiled part, cut the leftover meat in very thin strips, boil them at high temperature before cooking them, but that makes the meat tasteless. An alternative is to cook the strips as rendang, but I'm guessing they want steak and not meat fluff. If it's not spoiled yet, there are plenty of ways to make a non dry-aged meat become good meat. What they're doing here is dry aging, which concentrates the flavour and increase the tenderness of the meat.
If it's not spoiled yet, but the dry-aging chamber is more humid than acceptable, you can put either salt or baking soda there. Salt naturally wants to dissolve in water and will take in water like no tomorrow. Baking soda also readily bonds with moisture and is the common method of drying wet carpet or sofa in case you can't take them out for drying under the sun. All the chef needed to do was to put bowls of powdered salt and/or baking soda into the chamber for the night and the humidity would be greatly reduced by the time he wakes up, though he will need to change the salt and baking soda with new ones as salt would've been turned into saltwater and baking soda would've turned into carbon dioxide and water if left too long.