Preheat the Traeger Grill to 185 degrees F and get the smoke rolling.

Season the steak well with salt and pepper, insert a meater probe, and smoke for one hour.

Meanwhile, heat an oven to 375 degrees F.

Remove the end from the garlic bulb, drizzle with olive oil, season with salt and pepper, then wrap in foil and roast until creamy, about 45 minutes.

Mash the roasted garlic into a paste and set aside.

Heat a skillet over medium heat and add the olive oil.

Place the steak in the pan, add the butter, then constantly baste until the internal temperature reaches 130 degrees F, or until preferred doneness.

Remove the steak, pour over the pan juices, and set aside.

At the same time, heat a separate skillet over medium heat, add 1 tablespoon olive oil, then the mushrooms, season with salt, and cook for about 6 to 8 minutes, until browned.

Remove the mushrooms and set aside.

Add the peppercorns to the pan and toast for 1 minute, then add the butter and melt.

Add the shallots and cook for 2 minutes.

Away from the heat, add the whiskey and very carefully let it catch a flame.

Reduce the whiskey by half.

Add the garlic paste, stock, cream, and a good pinch of salt, and cook until reduced and thick enough to coat the back of a spoon.

Slice the steak into thin strips, then plate up topped with mushrooms, loads of sauce, crispy fries, and fresh chives.