Yes, pretty much.
When doing a grilled steak but wanting a pan sauce one needs to finesse the process. One of two ways works: If the steak you are doing will be trimmed (or can be trimmed - fat including some lean), save the trimmings. If not, grab a little bit of something when you buy the meat - or pull it from your freezer stash: neck bones with some lean, a piece or two of 'oxtail' - that sort of thing.
Rub the piece(s) similarly to the way the steak will be rubbed but use much less. Sauté in oil on high till browned and definitely work the fond development angle. Pull the piece(s) out, add the (very finely minced) aromatics, sauté till softened, then add the meat pieces back in and deglaze with your liquid(s) of choice. (Doing it this way will pull more meat flavor into the base.) Remove the meat when you've reduced well, strain out the aromatic solids, if desired, then build from there, adding more liquids, further spices/herbs, if desired, and finish with a bit of a butter mount. Hold. When the grilled steak is done, swirl in some of the juices from the resting plate, a little at a time, tasting as you go.
Make sense?