I've got better uses for $79 if it's not too good.
I think just about everyone has better uses for $79– which is why the vast majority of members on this forum who use steel purchased it locally and sliced at least half off the price.
Steel is not a fad. Since it's introduction about three years ago, it has only been growing in popularity. I have never met anyone interested in making New York style pizza that regretted their steel plate purchase, and, so far, we are in the hundreds. To get the most out of steel, though, one must:
1. Have an oven that goes to 550
2. Have a broiler in the main oven compartment
3. Work with a half-inch plate (quarter-inch lacks the thermal mass for superior results)
4. Purchase a large enough plate to accommodate the largest possible pizza, along with cutting the plate into two pieces for easier handling.