I think the key to a really good pan sauce is building layers of flavor. Start by searing your protein at a high temperature so you get that deep brown crust, then remove it and lower the heat. Add a splash of stock or wine to deglaze, scraping up all those little browned bits from the bottom of the pan. Let that reduce by about half before adding any aromatics like shallots or thyme. Once it thickens slightly, mount it with a pat of cold butter off the heat and whisk until it emulsifies. That gives you a glossy, velvety sauce without needing any cream or flour. You can finish with a squeeze of lemon or a dash of vinegar to brighten it up. The whole process only takes about ten minutes once the protein is done resting. I usually make extra because it keeps well and tastes even better the next day spooned over roasted vegetables or rice. Let me know if you want a specific ratio for the stock to wine or if you are trying to pair it with something particular.

As for seasoning, I find it helps to salt the meat at least forty minutes before cooking. That lets the salt penetrate rather than just sitting on the surface. Pat it dry right before it goes in the pan so you get a proper sear instead of steaming. A little black pepper right at the end keeps it from burning in the pan.