In a hot pan sear your Kansas City Strip Steaks until medium, about three to four minutes per side. Remove the steaks from the pan and set aside. Add the shallot to the pan, reduce heat to medium and cook until soft. Add garlic and cook another thirty seconds. Deglaze the pan with the brandy, make sure you add brandy with the pan away from the flame. If the brandy flames up, let it burn out. Reduce the brandy until it is almost dry. Add the beef stock and reduce until only a few tablespoons of liquid remain. Add the cream and reduce by half, remove from heat. Season to taste, add the butter and swirl to melt. Strain through a fine strainer and serve with the steaks.