Help with Dry Brine timing

I dry brined some steaks in anticipation for dinner today (was aiming for 10-12 hours), but some last minute work arrangements came up and I probably won't be able to sear them until tomorrow instead;

Is it alright if I let them sit until tomorrow? (36 - 48 hrs) If not, what can I do to keep them tasty?

The cut is a 1.5 inch Rib-eye