Really cool that you figured this out. As far as sauces, do you do compound butters with herbs? I make them for steaks now and then. soft butter + herbs + blender + wrap and refrigerate at least over night = killer butter sauce on simply cooked meat.
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Yeah I made a bearnaise sauce which is basically that with reduced wine and vinegar and egg yolk and tarragon So good. It depends on the carnivore but a lot still use herbs. I like thyme here and there and am finding I like tarragon too
Bearnaise is awesome. Don't tell my wife. She already makes me make her eggs with hollandaise.
This might be too high carb for you but lately I've been making balsamic glaze with my steak.
Balsamic vinegar in the skillet with a tablespoon or so of stevia or other sweetener(NNS nonnutrient sweetener is what they are called...stevia, monk fruit, erythritol, etc)
cook on medium for about 10 minutes. Pull it whenever it starts to thicken. Drizzle a thin zig-zag on the plate, put the steak on top then put the compound butter or bearnaise on the steak....restaurant good.
You don't need much, the balsamic will be super sweet but it pairs so well with the meat and butter flavors.
Also, thyme and tarragon are great, especially for steak. Pretty easy to grow, like most herbs. I've got both in my garden.