Grind the black peppercorns coarsely and combine with kosher salt. Rub steaks with olive oil, season with salt and half the pepper mix, and let rest at room temperature for 30 minutes.

Preheat the oven to 350°F (180°C). Place bacon cubes on a tray and bake for 16 to 20 minutes, turning once, until just cooked but not crisp. Drain and chop into small pieces.

In a saucepan over medium-high heat, melt butter. Add scallions and garlic, cooking for about 10 minutes until softened. Stir in the bacon, parsley, salt, and remaining pepper. Add olive oil and cook for 2 to 3 more minutes, then remove from heat.

For the steak, heat a grill, skillet, or grill pan over high heat. If using a pan, heat olive oil until just smoking.

Sear steaks for 3 to 4 minutes on the first side, then 2 to 3 minutes on the other, until the internal temperature reaches 115°F (46°C) for medium-rare.

Transfer steaks to plates and generously spoon the bacon-scallion mixture over each. Garnish with chopped chives and serve immediately.