The < 3 minutes is from Neapolitan style pizza, which is in a 900F+ oven. Home ovens won't get anywhere near that unless you modify their cleaning cycle, but almost nobody does that. You can get to 900F pretty easily with some inexpensive outdoor ovens.
A gas BBQ with a hood can also get you up to 450C depending on the brand.
I have a baking steel, I preheat the steel at 450 (my maximum oven temperature) for at least 30 minutes. Pizza is baked in ~5-8 minutes.
Real pizza ovens are much hotter.
I thought the point of the steel was to throw it under the broiler to get it above 700 deg, and then bake the pizza under the broiler?
The steel releases the heat faster than the stone. Yes, heat it up as much as possible. Still you will not manage to have the same air circulation as in a stone brick oven. Thus you can not reach the same result. But it can get close to a 95% version. I sometimes use a blow torch to sizzle my pizza further.
That's a good idea, pre-heating it under the broiler. I do finish the pizzas (last ~2 mins) under the broiler as well.
I have a new oven, so my time estimates are still fairly approximate.
In my oven I reach 520F and it is done way quicker.
Around that time yes, 3 minutes. I sometimes just sit in front of the oven wand watch it grow. It's so satisfying.