I grill steak in a ridged skillet on the back hob of my gas range, under the extractor fan. I test the heat of the skillet by holding my hand about six inches above it; if the palm of my hand is uncomfortably hot after a couple of seconds, it's probably hot enough. I test it with a few drops of water, which should bounce, or a dribble of peanut oil, which should smoke. Peanut oil has the highest ignition temperature of cooking oils.