How to sear and baste with butter for multiple Steaks

I’ve seen a lot of recipes where you take the steak, sear it in a cast iron or steel pan, and then finish it with garlic, thyme and baste it with butter. That’s all fine and I’m able to do that, but something that they dont normally go over is what to do if you have several steaks that need prepared as well. I make one, set it aside to rest and now I have a pan full of butter for the next steak. Do I need to clean the pan and re-heat the pan each time, make the steaks and then once all the steaks have been cooked, put them back in the pan for final basting? Is it just an unfortunate side affect of cooking steaks this way being the almost 10-15 min between each one? submitted by /u/Shadowlrd