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Why Oval Cast Iron BBQ Pans Are Perfect for Outdoor Steak Grilling

The oval shape of a cast iron BBQ pan is specifically designed to accommodate long cuts of meat like ribeye, T-bone, or flank steak with ease. Unlike round pans that force you to curl or trim steaks, the elongated surface provides ample room for full-sized cuts to lie flat, ensuring even searing. The cast iron material delivers superior heat retention, creating a perfect crust while locking in juices. Its deep walls also prevent grease splatter when cooking over open flames, making it ideal for outdoor grilling sessions where flare-ups are common. Whether you're using charcoal, wood fire, or a portable gas stove, this pan delivers restaurant-quality results every time.

Oval vs Round Cast Iron BBQ Pans: Which is Better for Steak?

While both shapes perform well, oval cast iron pans have distinct advantages for steak lovers. Their elongated design fits full-length cuts without crowding, preventing uneven cooking caused by overlapping meat. The extra surface area also allows better airflow around the steak when used over open flames, promoting a more consistent sear. Round pans, though versatile, often require trimming larger steaks or cooking in batches. For dedicated steak grilling—especially with bone-in cuts—the oval pan’s shape mimics professional grill surfaces, making it the superior choice for achieving perfect crust and doneness.

How to Grill the Perfect Steak on an Oval Cast Iron Pan Over Open Fire

Start by preheating your oval cast iron pan over hot coals or flames until it’s smoking hot—this ensures a proper sear. Pat your steak dry, season generously, and lay it flat in the pan, leaving space between pieces. Resist the urge to move it; let it develop a deep crust for 2–3 minutes per side for medium-rare. Use tongs to sear the edges for rendered fat and extra flavor. For thicker cuts, move the pan to a cooler part of the fire to finish cooking indirectly. The cast iron’s even heat prevents cold spots, while the oval shape accommodates longer cuts without overcrowding.