Sprinkle beef with cracked pepper and course sea salt on both sides, and let sit. Don't over-season; let the beef speak for itself. Wrap around the sides with a piece of bacon and secure with two or three toothpicks in the sides. Set out on the counter at room temperature about half an hour before grilling to let it come to room temp to provide for even cooking.
Meanwhile, preheat your grill on high. Then start the whiskey peppercorn cream sauce; it will take about an hour from start to finish, but it just needs to be watched and stirred occasionally.
In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce (2 Tbls) whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat and set aside.
Saute onions in a frying pan with olive oil. Add second 1 ounce (2Tbls) whiskey. Reduce heat, stir in peppercorn sauce and Dijon mustard, and reduce sauce until thickened.
About 15 minutes before meal time, place the steaks on the grill. DO NOT TOUCH for 2 minutes; then with tongs, pick up the steaks and rotate 90 degrees to get the nice criss-cross grill marks. Grill for another 3 minutes. Flip steaks ONCE, and repeat for grill-marks. Cook on that side until desired doneness, using a meat thermometer to measure internal heat.
When done, remove from grill and let rest on a plate or cutting board for 5-7 minutes to let the juices redistribute inside.
Sprinkle scallops with chili powder; sear in a frying pan on all sides, about 1-2 minutes on each side. Slice most of the way through, and fan out.
Spoon sauce onto plate and place steak on top.
Serve with mashed potatoes and a parsley garnish, and a scallop layered on top.