I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.
Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.
I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.
Sadly, the butcher didn't have any beef stock this time.

I have a thing for gentleman knives, especially those made from particular materials. Böker has recently released one made from meteorite steel which I adore. But since these knives are VERY expensive I can't justify this passion to my wife, so I never started collecting.