Place the Himalayan pink salt block on a cold grill.

Heat it in stages: low heat for 10 minutes, medium heat for 10 minutes, then high heat until the block reaches about 500°F (260°C).

Use an infrared thermometer if possible to check the temperature.

Pat the steaks dry with paper towels.

Lightly brush both sides with olive oil.

Season with freshly ground black pepper (do not add extra salt, as the block will season the meat).

Place the steaks directly on the hot salt block.

Sear for 3–4 minutes per side for medium-rare, adjusting based on thickness and desired doneness.

For thicker cuts, sear both sides on the block, then finish cooking on indirect heat if needed.

Place garlic cloves or rosemary sprigs near the steak on the grill grates (not on the block) to release aroma while cooking.

Remove steaks from the salt block and transfer to a cutting board.

Let them rest for 5–7 minutes before slicing. This step keeps the juices inside for maximum flavor.

Allow it to cool completely.

Wipe with a damp sponge or cloth (never use soap or soak it in water).