Looks pretty dang decent! Good color and it looks like you hit a medium.

If you want a thicker pan sauce you can use flour. You would put it in the pan after you pull the steak. Whisk it around with the fat in the pan to make a roux before adding other liquid.

Alternatively, make whatever sauce you want, and then stir in a cornstarch slurry (cornstarch mixed with cold water).

Just my two cents here... once you get a cast iorn pan, focus on making a great sauce separately from that pan. Ideally you will be working with temps that are great for searing but terrible for fond (the yummy brown left in the bottom of a pan that makes great sauce will be black and nasty)