To chargrill is to cook food on a ridged grill or barbecue over fierce heat, marking it with dark seared lines and a smoky flavour. The intense contact heat drives Maillard browning and light charring on the raised ridges while the grooves let fat drain away. It suits steaks, chicken, fish, and vegetables, giving the appearance and taste of outdoor barbecuing even on a stovetop grill pan. Success lies in a properly preheated grill, oiled food rather than oiled grates, and turning once for clean marks. As with all high-heat searing, the aim is appetising caramelisation, not acrid burning, with safe internal temperatures.