Season steaks with salt and pepper. Melt 2 tablespoons butter in skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks; keep warm. Add remaining butter and wine to skillet, stirring up browned bits. Add shallots; sauté 5 minutes, stirring often. Blend in créme fraiche and broth. Cook until thickened. Stir in chopped tomatoes and thyme. Spoon sauce over steaks.

Slice steak diagonally across grain into 1 x 1/4-inch strips. Combine juice, garlic, oil, and minced thyme. Pour over meat and marinate 30 minutes. Slice oranges crosswise into 1/2-inch slices; cut each slice into 8 wedges. Weave steak onto skewers accordion-style, placing an orange wedge between each loop. Grill over medium-hot coals for 10 minutes, or to desired doneness, turning and basting with marinade, using the bundle of thyme leaves as a basting brush.