When should I turn the heat down on steak and salmon?

I’m familiar with the techniques to making a great steak (high heat, low moisture, searing, add butter and garlic and herbs while basting) but it’s not clear to me when I should turn the heat down. I usually cook in cast iron. Do you turn the heat from high to mid/low once you start the sear? I’m assuming sometime before the butter goes in?

Same question for salmon - lately it seems like I’m burning the skin and have it too hot.

Thanks!

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