Will a grill pan reduce oil splatter when pan-frying steaks? I have recently started cooking steaks at home and I really enjoy it.  BUT I really hate the oil splatter all over my kitchen floor and stove top after I'm done cooking.  I am already patting my steak dry and using very little oil.

Would using a grill pan reduce this problem?  I'm think it would as the oil will collect in the ridges as opposed to being caught between the meat and the pan.
Yes, a grill pan will help some, for the very reason you have already identified in the question. Another advantage to a grill pan is charming grill marks.

I don't think that's your best solution.

If you like a serious sear on your steak, I don't think you can do better than a wickedly hot cast-iron skillet. (more on that: Why did my attempt at pan-searing beef filets fail miserably?) To mitigate spatter, I recommend a spatter screen.



The surface is a fine mesh screen, it allows free exchange of air, but holds grease in the pan and away from your walls.