In a dry skillet over medium heat, toast the mustard seeds until they begin to pop and become fragrant, about 3-4 minutes. Remove from heat and let cool. Once cooled, coarsely crush the toasted mustard seeds using a mortar and pestle or the back of a heavy skillet.

Pat the New York strip steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, and smoked chipotle powder. Press the crushed mustard seeds onto both sides of the steaks to adhere.

While the steaks are resting, place the unpeeled garlic cloves on a piece of aluminum foil. Drizzle with olive oil and wrap the foil tightly to form a packet. Place the garlic packet on a grill or in a preheated oven (400°F) for about 20-25 minutes, until soft and fragrant.

Preheat your grill or a cast-iron skillet over high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare). Remove the steaks from the heat and let them rest for 5 minutes.

Squeeze the roasted garlic cloves out of their skins into a bowl. Add the softened butter and mix until well combined. Season with salt and pepper to taste.

Slice the rested steaks against the grain and place on serving plates. Top with a generous dollop of fire-roasted garlic butter and garnish with chopped parsley. Serve with lemon wedges on the side.