Just some thoughts on using a steel for anyone with a sub-optimal oven (or an apparently sub-optimal one).
You can use steel to very good effect even if you don't have a top broiler. The key is to use the kind of oven management that any serious baker uses, which entails understanding that much of the energy in an oven gets transferred by radiant energy from the top, sides, and bottom of the oven. This energy dissipates at a factor of the distance from the surface, so, basically, the closer you are to the radiant surface, the more intense the radiant energy.
In an oven with a black metal interior that's been preheated to 500-550F, there's a lot of radiant energy coming off the surfaces. If you can get your steel very close to the top of the oven, then even without a top broiler you're going to get broiler-like radiant energy from it. This maximally high position also somewhat reduces the energy getting to the steel from below, so you may get close to a perfect balance of bottom char to top char.
My old apartment had a fairly nice range with a top broiler; I'm getting slightly better results in my current very crappy oven (the kind that has a bottom-drawer broiler, with one gas element serving both broiler and oven). These craptastic ovens work pretty well, because the broiler has no thermostatic controls. Turning the broiler on turns the fire on, and it stays on. It's not a high BTU/hr element, so you don't get the temperatures you'd fantasize about, but it will go to a steady 550F–575F.
The floor of the oven gets to around 740, but I don't know how to take advantage of this (if you baked down there the top of the pie would barely cook).
A key to managing an oven is understanding the difference between heat and temperature—and getting at least some grasp of the radiant property of materials. One reason to fully season a pizza steel is simply to turn it black. A darker color is not just easier to measure; it will get hotter, heat faster, and transmit radiant heat faster. Remember that the steel is taking on its thermal energy not just by convection but by radiant heat (just like the pizza itself). And that some of the energy it transmits to the crust is radiant.