4 (12 oz) boneless rib-eye or New York strip steaks
2 TBS Extra Virgin Olive Oil
s.a.l.t. sisters Black Mediterranean Flake Sea Salt
Freshly ground black pepper
Directions: Let the steaks set at room temperature for about 40 minutes before grilling. Heat your grill to high. Brush the steaks on both sides with EVOO, then season liberally with Black Sea Salt and black pepper. Once the grill is hot and ready, arrange the steaks on the grill and cook until golden brown and slightly charred, 5-7 minutes per side. Transfer the steaks to a cutting board, tent loosely with foil and let rest for 5 minutes before slicing.