I was broiling a steak (with the fat on, and I had also lightly coated it with olive oil).
After I had turned it over, about the 2nd minute (before it was done) there was a huge pop and a small flame inside, it appeared a piece of grease exploded out of the steak and hit the element.
I left it about 5 cm away from the element (2") which usually gives a cook I like. But I'm starting to think the way I'm doing it is possibly a fire hazard.
Is what I'm doing wrong? Can you cook a steak like that? What do you do about the flare up and mini explosions?