Season the steaks with salt on both sides and press one side of steak into the cracked black pepper.
Heat a heavy sauté pan over high heat.
Coat bottom of the pan with oil and heat just until smoking.
Add garlic and thyme.
Place the tri-tip steaks pepper-side down and sear for 2 minutes.
Turn heat down to medium-high and cook for 2 minutes or until nice crust develops.
Flip the steak and finish cooking in pre-heated 350-degree F oven until cooked to desired temperature.
Remove steaks from the pan and let rest.
Drain off excess fat, keeping enough to coat the bottom of pan and return to heat.
Add garlic and shallots and sauté until cooked.
Deglaze pan with brandy and flambé, reduce by half.
Add Worcestershire sauce and chicken stock and reduce further.
Add cream and season to taste with salt and cracked pepper.
Reduce sauce to desired consistency.