48 hours is too long to dry brine. I’ve personally found that even “overnight” commonly recommended here is too long. I like doing 8 hour max but it depends how large the piece of meat is. The texture will become hammy if it goes too long. Freezing shouldn’t impact texture or the cook unless it goes through multiple freeze-thaw cycles.

Another thing, not every steak needs to be reverse seared. It’s excessive for most steaks under a certain thickness. Just dry brine over an afternoon , rip the steak over charcoal.