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Help with new 1850 degree broiler

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Help with new 1850 degree broiler

Bucky | Jan 21, 2008 12:42 PM

I just bought a Blue Star range with an 1850 degree infrared broiler and am looking to break it in tonight with a NY Strip. Has anyone used a super high heat broiler like this indoors? I have a 1200cfm hood that should make decent work of the smoke, but I'm worried about cooking time, materials and splatter.

I was planning on using a cast-iron sizzle plate, cranking up the broiler, covering the steak with light olive oil (high smoke point), salt/pepper and placing it right under the broiler for 4-5 minutes per side, then moving it to the lower rack to finish for 2-3 minutes for a desired medium/medium rare doneness.

Is the inside of the oven going to be a disaster area?

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