Picking another CS fry pan

Last night I set about making a comfort food meal of cottage fries, an MR London broil, and a wedge salad. I have two workhorse CS pans, a huge 36 and a 24. As with all Lyonnaise pans, the floors are much smaller. A typical grocery store cut of sirloin or London broil is longer than the floor of the 24, but I needed the 36 for the potatoes. Last night's solution was simply to cut a third of the steak off and tuck it in the pan beside the longer piece. It was crowded but worked. I am thinking of getting another pan in between. I noticed on De Buyer's website they offer numerous sizes but also are showing a pan they call a steak pan. I am deciding between the regular Mineral B at 12" or the steak pan at 11". The steak pan appears to have a lower flare. Anybody have any thought's on the choice? I'll probably flip a coin but thought it might be fun to see what you think. Invariably I'll learn something.