In a small bowl mix the oil, ginger, salt and pepper. Spread the mixture on both sides of each steak. Allow the steaks to stand at room temperature 15 to 30 minutes before grilling.
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Prepare the grill for direct cooking over high heat (230°C to 290°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
Heat a medium skillet over medium heat on the stove. 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.
Grill the steaks over direct high heat, with the lid closed, 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. Remove the two main pieces of steak from either side of the bone (the tenderloin and the strip steak). Cut each section across the grain into 1 centimetre slices and serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the salt.
Grill the steaks over high heat, with the lid closed, 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. Remove the two main pieces of steak from either side of the bone (the tenderloin and the strip steak). Cut each section across the grain into 1 centimetre slices and serve warm with the salt. Guests are meant to dip an edge of each slice of steak in the salt.
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