I've solved this problem to my satisfaction at least. YMMV I use a scanpan on an electric stove, and just throw a tablespoon of garlic butter on top of the steaks and let em cook. Once they are ready to flip the butter has melted off and started cooking the garlic which I use with the butter to baste. I find I don't need to be moving the pan much.

Whilst the steak is resting I usually cook cut french onion in the same pan, when the onions are browned I de-glaze it with a half a glass of wine and let that reduce to get all the fond for an awesome pan sauce.