What to do with browned butter after frying a steak I have cooked a steak Gordon Ramsay style (oil, butter, thyme and garlic).

Now after I have prepared and seared the steak, what can I do with the remainders in the pan?

Its brown butter with the seasoning in it, do I just dispose of it, use for some other meat (although I have an issue making it medium-rare, since the pan is supposed to be extremely hot before dropping the meat in, but that would burn the thyme and garlic completely).
Often, assuming they are not too burned, you would make a simple pan sauce from the fond and fat left after pan-cooking a steak.  Methods vary, but might include sauteeing some shallots or onions in the fat, deglazing with wine, and/or adding a slurry of flour to thicken.  You would then serve with the steak.

Other than this, there is no general purpose use for the left over pan drippings.