A round steak pan is good. The pan for frying steak should have a certain thickness, which means that it has a certain heat storage capacity, which can avoid a rapid drop in the temperature of the pan when the steak comes off the pan, which will not be able to produce the desirable Merad reaction. A round pan has enough space so that any meat juices that run out while searing at high temperatures will flow to the top of the pan and evaporate, creating a pan essence and better coloring. If you are frying a single steak, it is recommended to choose a pan with a diameter of 24cm or 26cm.