The basic formula for a reduction sauce is after sauteeing the steak, removing it from the pan to let it rest and then:
1) deglaze the pan with some type of alcohol, wine, brandy, cognac, etc. Sonmetimes a flavored vinegar is added.
2) Some form of aromatic is then added, i.e., shallots, garlic, ginger, etc. Some cooks saute them first and then deglaze.
3) Stock is added and the sauce reduced.
4) Finally, it can be finished with some butter.
From this basic template you can do an infinite variety of sauces by adding numerous other ingredients: herbs, green peppercorns, cream, tomatoes, mushrooms, hot peppers, you name it. When you add these other ingredients depends on how they need to be cooked. Some items are sauteed with the aromatics, some may be added with the stock, and others that need little or no cooking, (such as herbs), are added toward the end. Experiment with different flavor profiles.
Any sauce you make by this basic method will not take long to prepare, (excluding the stock which I'm assuming you've made ahead of time and have on hand for making sauces).
Salad is the kind of food that real food eats.