indoor grilling

It depends on your pan. I have a cast iron grill pan that I get smokin' hot and can grill anything, including skirt steak.

If you have a non-stick grill pan (has T-Fal ™ or Teflon ™) then you shouldn't get it hot enough to do the deed, as you'll wreck the finish.

Basically it just comes down to temperature...if you can get it hot enough you can grill on it.

As for general technique, for thick steaks, I heat the oven to 500 degrees and pre-heat the pan. I fire up the top of the stove. I use oven mitts that are designed for high temperatures. I put the pre-heated pan on the top of the stove and put an oiled and seasoned steak on it. Two minutes. Flip. Two minutes. Back in the oven (still on the pan) for 5 minutes. Out on a plate, covered with foil, rest for 5 minutes.

For a thin steak like skirt or flank, you can skip the oven part, although you'll still want to crank the heat. Cut on the bias.