Preheat your oven to 400°F (200°C).

Prepare the garlic confit: Peel the cloves from the head of garlic and place them in a small saucepan. Cover the garlic cloves with the cup of olive oil and gently heat over low heat. Simmer for about 30-40 minutes, or until the garlic is soft and golden. Remove from heat and set aside.

While the garlic is confiting, prepare the T-Bone steaks: Pat the steaks dry with paper towels and season both sides with salt and black pepper. In a small bowl, mix together the Dijon mustard, prepared horseradish, and whole mustard seeds. Spread the mustard mixture evenly over the top side of each steak.

Heat the 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet, mustard side down. Sear for about 3-4 minutes until a crust forms, then flip the steaks.

Transfer the skillet to the preheated oven and roast the steaks for 10-15 minutes, or until they reach your desired level of doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium).

Once cooked, remove the skillet from the oven and let the steaks rest for 5-10 minutes.

To serve, place the T-Bone steaks on a plate, spoon some of the garlic confit over each steak, and garnish with fresh herbs.

Enjoy your Mustard Seed and Horseradish Crusted T-Bone with Garlic Confit!