Beat the butter until light. Mix in the peppercorns, chives, garlic and salt and pepper to taste. Roll in wax or parchment paper in the shape of a 1-inch thick log and refrigerate until set. Slice the butter into rounds when needed. Preheat the grill to medium-high heat. Season the steaks with salt and pepper, and then grill to desired doneness. Allow 2-3 minutes per side for rare, 3-4 minutes for medium-rare, and 4-5 minutes for medium to well. Top with butter and serve.