In a small bowl mix the oil, ginger, salt, and pepper. Smear the mixture on both sides of each steak. Allow the steaks to stand at room temperature 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Heat a 10-inch skillet over medium heat. Add the salt ingredients. Cook until deep golden brown, 5 to 10 minutes, stirring occasionally with a wooden spoon to prevent burning. Pour the roasted salt evenly among four small dipping bowls.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the salt.