In a dry skillet over medium heat, toast the cumin seeds until fragrant, about 2-3 minutes. Stir frequently to avoid burning. Remove from heat and let cool slightly.

Once cooled, combine the toasted cumin seeds with the cracked green peppercorns and a pinch of salt in a small bowl. Set aside.

In a mixing bowl, combine the softened butter with the mashed black garlic. Mix until well combined. Set aside.

Pat the New York strip steaks dry with paper towels to ensure a good sear. Rub both sides of the steaks with olive oil, then season generously with salt and freshly ground black pepper.

Press the cumin and peppercorn mixture onto both sides of the steaks, ensuring an even coating.

Preheat a large skillet or grill over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on one side without moving them, until a nice crust forms.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer to reach your desired doneness.

Once cooked to your liking, remove the steaks from the pan and let them rest for about 5 minutes. This allows the juices to redistribute.

Slice the steaks against the grain and serve with a dollop of the black garlic butter on top. Garnish with chopped parsley for a fresh touch.