Tomorrow night I'm going attempt egging my most favorite meal. Heretofore wifey has always broiled it at 550° in the oven, so this should be a natural for Mr Egg. The meat is a 1" (at best) London broil. To work with the super au jus just right the meat must be reddish or at least pink in the center. I've egged lots of thick meats at high temps, but never any this thin. I was thinking of a 550° dome for 3/3/1. Any help out there would be appreciated since wifey has developed a fear of oven broiling anymore since discovering how hot the cabinet above gets - and I love this meal so much I used to ask "can we still have it until the finish burns off?"