Dry brining steaks - How long?

[ReDDoG]

Hello everyone,I have been dry brining my steaks with kosher salt with great results.At most its been 24 hrs.They got the nice really bad meat look(LOL).Usually its ribeyes and T-bones or whatever has a nice thick cut at my foodlion.Watching part 3 of food paradise on the best steak houses in America they dry aged their whole beef loins for a really long time-then they cut them ect for dinner.Having said that how long should you dry brine a nice say ribeye?24 hrs is hard to wait but would 2 or 3 days be better?Thanks for any help.Also other than kosher salt what do you add to you steak in this case?I used Lawrys seasoning salt before cooking.Turned out great using a quick oven to 100 INT then a hot cast iron finish.

[EdF]

24 hours seems fine to me. An hour if I forgot!

[DeusDingo]

dry brining a steak for longer than a few hours doesn't really make any difference. the salt has already penetrated as much as it's going to. i like to leave my steak in the fridge for about 24 hours to dry it out so i can get a good crust, and that depends on the environment of your fridge.

[ecowper]

When you dry brine a steak, once all the liquid is released and then re-absorbed, you have gotten all the benefit from the salt. However, letting it sit out in the fridge and dry a bit does, in my experience, make for a much better steak.