A heavy stovetop pan, usually cast iron, with parallel raised ridges across the base. Food cooks on the ridges, which sear dark stripes into it while fat and juices drain into the channels between, so a steak, chop or slice of courgette gets the marks and some of the character of a grill indoors. Square pans fit more food than round ones on a single burner; a griddle-grill combination has ridges on one face and a flat griddle on the other.
It cannot give the smoke flavour of an outdoor fire and the ridges mean only part of the food surface touches hot metal, so it browns less than a flat skillet. Heat it until very hot before anything goes on, and expect smoke.