I have been cooking steaks, burgers, and chicken in my Lincoln Impinger for years. What I do is run a cookie sheet through the oven, and pre-heat it, and then I place my meat on the hot sheet, and run through again, I like my Steaks Medium Rare, and it seems to do the trick every time. I imagine you will have to work with your oven to determine your specific cook times, but broiling a beef or chicken in a pizza oven is quite acceptable.
But again, your meats will create grease, or oils, that could pose a fire risk, I imagine that if your health inspector, or your fire marshal new you were cooking something other than the intended use (pizza) in your oven they might ask you to put a hood over it.
I used to run a burger joint in a bar. We used a product called “Pub burgers” they were pre-cooked burgers that only needed to be re-heated, I have also seen pre-cooked steaks that only need to be finished, they would come Medium Rare, and you can re-heat them or you can cook them to “Medium” or “Well Done” or whatever specification you desire beyond “Medium Rare”, I know it sound odd, but it would reduce your grease, or oils, and in fact you could use your vent-less fryer to re-heat them. That is a common practice in many kitchens. We used to drop our sliced roast beef into the fryer to warm it up when making hot roast beef sandwiches.
