I've not really utilized the broiler on my Wolf range to any extent. I've used it to heat up the steel for baking pizza, a la modernist something, but to cook a hunk of protein a la steak house - nah.
But I had this rather humongous grass-fed "steak:" Over 2 libs. about 1.25" thick.
And something got into me. So, I cranked the broiler (there's only one temp - ON)...
3 minutes a side. And then an extra minute to finish. It really should've gone for another minute or even two, giving me a little more temp, but I was kinda worried about overcooking it; didn't come close to that.
