JD, steel's primary purpose is helping home bakers hit the lowest NY style bake times possible. Just because you can hit super low bake times, though, doesn't mean that you have to.
As you approach the 3 minute realm (about a 550 deg. preheat), you can get, if so desired, a very contrast-y char that's very similar to Neapolitan undercrust leoparding. This will give you plenty of flavor.
If you're used to getting flavor from golden brown maillard notes, there's nothing stopping you from dialing back the pre-heat temp and extending your bake to 5, 6 or even 7 minutes. I, personally, like a puffy chewy 4 minute bake, but if you want a crispy golden brown 7 minute bake, all power to you. Don't be afraid to turn the dial down- even as far as 475, if you have to.
Also, acids are browning inhibitors, so if your SD is generating a lot of acid, that might be part of the reason why you're not seeing the browning you're looking for.