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?