I don't want a sauce detracting from the taste of my steak. But, sometimes when I have fried a steak, I don't want to waste the beautiful fond left in the pan. I often deglaze that with a little bit of wine and then add a bit of heavy cream, maybe a splash of Worcestershire. Or, after deglazing with wine or stock, I might add enough stock to make the quantity of sauce I want and then finish with some cold butter.
I like a steak au poivre sauce once in a while.
A lot of people enjoy a pat of compound butter on their steak instead of a sauce. There are lots of different flavours that can be used in a compound butter, giving a fair bit of variety.
If I am doing marinated steak or pork chops, I will usually take the marinade and simmer it until I think all the microorganisms are dead and use that as a pan sauce. It can be reduced to thicken it and it can be finished with cold butter if desired.