Preheat the oven to 400°F (200°C).

In a small bowl, combine the cracked mustard seeds, minced garlic, olive oil, salt, and pepper to create the crust mixture.

Pat the New York strip steaks dry with paper towels. Rub the mustard seed and garlic mixture all over the steaks, pressing to adhere.

Heat a large oven-safe skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side until a golden crust forms.

Transfer the skillet to the preheated oven and roast the steaks for 5-7 minutes for medium-rare, or until your desired doneness is reached.

While the steaks are cooking, prepare the honey-balsamic onion jus. In a separate skillet over medium heat, add the sliced onions and a drizzle of olive oil. Sauté until they become translucent, about 5 minutes.

Add the balsamic vinegar and honey to the onions. Cook for an additional 5-7 minutes, stirring occasionally until the onions are caramelized and the sauce has thickened slightly. Season with salt and pepper to taste.

Once the steaks are done, remove them from the oven and let them rest for 5 minutes.

Slice the steaks against the grain and serve drizzled with the honey-balsamic onion jus. Garnish with fresh herbs, if desired.