Hey folks. Thanks for you responses. Steaks turned out great - no issues at all. IMHO it's true, either salt RIGHT BEFORE you put the steaks on the grill (or reverse sear) and depending on thickness at least salt one hour or more. Leaving in the fridge salted for 24-48 hours will definitely will add the salt further in the interior of the meat, Thanks again!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Gunsmokers glad it turned out well fro you! I bought some 2" steaks a couple weeks ago after you'd posted this and dry brined them when I got home. Cooked half that night, cooked half 5 days later. The sell-by date was 5 days in the future so we cooked the others on the sell-by date. A 5-day dry brine was the longest I've gone (previously 3), but they turned out wonderful, and I gotta say they sure seem to be more tender & juicy if you go 3 days or more.
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