I just bought a Blue Star RNB36 with 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?

Another question:

I'm in the process of doing the initial seasoning of the griddle and am having problems with surface temps. I have an infrared thermometer that's proven to be decently accurate, but the temps it shows for the griddle are WAY off from what the dial says. If I set to 250 the thermo shows anywhere from 130-150. A setting of 500 shows from 250-275 surface temps.

Does this have something to do with the new shiny cast iron surface not registering properly? Is there another way to test temps?