How much salt should I use for dry brining a steak?
I've seen reference to 1/2 tsp kosher salt per pound.  For a steak, I'll do a few hours at most, but more often salt right before cooking.  For a roast chicken, I salt and leave uncovered in fridge for up to two days.  For the steak, salting far in advance leads to a more &quot;cured&quot; texture that I don't enjoy.  For the bird, salting in advance gives me a more enjoyable texture, flavor, and crisp skin.
Perhaps semantics for some...but it is not brining, which, in my book implies a liquid environment...it is simply salting.  I do realize that good folks will differ on my interpretation, but all you have to do is look up the definition of &quot;brine.&quot;