Allow steaks to stand at room temperature for about 20 minutes. Drizzle with olive oil and season with a few turns of freshly ground pepper.

Preheat oven to 475 degrees F. In a large bowl whisk egg whites until slightly foamy. In a food processor combine garlic, bay leaves, rosemary, parsley, sage, and thyme and pulse until finely chopped and combined. Add herb mixture to egg whites. Add salt and mix well until it holds together like a paste.

Place steaks in the center of a large cast-iron skillet or roasting dish and mound salt paste on top and around the sides of steaks. Roast about 15 minutes for medium-rare, until an instant-read meat thermometer registers 125 degrees F when inserted into the center (temperature will rise when resting). Remove from oven and let stand for 7 to 8 minutes. Crack open salt shell; remove steaks, slice, and serve.