I prefer salting and peppering at the end, so the juice stays in the meat. My skillet doesn't produce any broth at all; it's too hot and the meat loses very little liquid anyway. That may be a downside, sauce-wise, but I just love my pure meat.
Discussion
I usually make enough for a few days. Pan sauce the day I make it, but then the next few days just take it out of the fridge, heat it up a little, maybe add some salt but nothing more. Soooooo good 🥩 😋
Add créme fraiche and red wine, maybe even soy sauce, then reduce for maximum taste. I never have time for that because I like to eat my steak HOT and fresh off the grill. Time to get a big chunk of cheap meat just to make the gravy I guess.