One-inch steak tips commonly take about 6–10 minutes over a fully preheated 450–500°F cooking zone; larger pieces may need 10–15 minutes or more. Sort tips by thickness, turn to brown their exposed sides, and check individual pieces with a thermometer. The clock is a planning aid, not a doneness test.
Uniformly cut tips cook more predictably than mixed pieces. Use 450–500°F as a starting cooking-zone setting, leave a cooler area available, and begin checking small pieces early. Lid-dial temperature and grate-level heat are not identical.
You'll learn about the best grill temperature, how to prep your meat, when to flip, and how to finish strong. Whether you're new to grilling or just looking to improve your technique, we've got you covered.
What this article covers:
How Long Should You Grill Steak Tips?
- Medium-rare is commonly described as 130–135°F; this preference is below USDA’s recommended minimum for whole beef steaks.
- For the USDA-recommended whole-beef endpoint, reach at least 145°F on the grill and rest at least 3 minutes.
- For a more-done result, continue cooking beyond the minimum to your preference; use measured temperature rather than adding a fixed number of minutes per side.
Keep in mind that thicker cuts may need a little more time. Thinner? A little less. And yes—you absolutely should use a meat thermometer. It's not cheating; it's smart grilling.
Steak Tip Grilling Time by Thickness
Plan for the thickest pieces: the thickness below is the distance through each piece, not its weight. These are total grilling estimates, not minutes for every face of a cube.
Steak tips are not always cut to a uniform size, which is why a fixed “four minutes per side” rule can be misleading. Preheat the grill, use a hotter zone for browning and move larger pieces to gentler heat if they need additional cooking. The times below are rough planning ranges for similarly sized pieces over a fully preheated 450–500°F cooking zone; check the thickest part with a thermometer rather than relying on the clock.
| Approximate thickness | Initial planning range | Best approach |
|---|---|---|
| About 3/4 inch | 4–7 minutes total | Turn frequently and check early |
| About 1 inch | 6–10 minutes total | Sear and monitor the center |
| About 1 1/2 inches | 10–15 minutes total | Sear, then finish over gentler heat as needed |
These ranges are approximate and depend on the actual grill and cut. For food safety, USDA guidance for whole beef steaks is 145°F with a three-minute rest. Some cooks choose lower temperatures for preference, but those are below that recommended minimum. If your steak tips are mechanically tenderized or otherwise processed, follow the package's specific cooking instructions.
How to Grill Steak Tips
Steak tips are incredibly versatile, and when grilled the right way, they're juicy, flavorful, and totally crave-worthy. Whether it's a weekend cookout or a quick weeknight dinner, this DDR-approved method makes it easy to get amazing results every single time.
Ingredients
Forget the long shopping list. You only need a few essentials to get started:
- 2 lbs sirloin steak tips
- Marinade
- Salt and freshly cracked black pepper
Choose a marinade or a dry seasoning rather than assuming both are necessary. Prepared products differ: some are ready-to-use liquids, while others are packets that need mixing. Follow the directions on the specific package.
Step 1: Choose and Prepare Your Marinade
If using SuckleBusters Beef Marinade, prepare the packet with the liquid and quantities specified on its label. It is not a ready-to-pour bottled marinade. Adjust extra salt if your marinade already contains it.
We recommend the SuckleBusters Beef Marinade, designed specifically for beef. Simply use the provided spices along with some red wine. From our experience, this step is a game changer for both flavor and tenderness. No measuring, no stress—just real flavor, fast.
Step 2: Marinate The Steak Tips
Place the tips and prepared marinade in a food-safe covered container in the refrigerator. Follow the product’s contact-time directions; longer is not automatically better, especially with acidic marinades. Reserve any serving sauce before it touches raw beef.
Step 3: Drain and Dry the Surface
Keep the tips refrigerated until the grill is nearly ready. Drain excess marinade and pat the surfaces dry with paper towels before searing. Warming meat to room temperature is unnecessary; a drier surface helps browning.
Step 4: Fire Up The Grill
Now it's time to bring the heat. Make sure you know how to preheat a grill to high—right around 500°F. That high heat is what gives you that beautiful sear on the outside while keeping the inside tender and juicy.
Don't forget to clean your grates and lightly oil them to prevent sticking. A properly prepped grill means less hassle and better results.
Step 5: Grill The Steak Tips
Spread the tips out over direct heat and turn to brown the exposed sides. Rotate skewers as needed rather than applying a two-sided steak rule to cubes. Move browned larger pieces to the cooler zone and check the center of several pieces independently.
Don't move them around too much—let the grill do its thing and form that flavorful crust. We always recommend using a meat thermometer to check doneness. Aim for:
- 130–135°F: a common medium-rare preference, below USDA’s whole-beef minimum.
- 145°F before removal, followed by at least 3 minutes of rest: USDA’s recommendation for whole beef steaks.
- Higher temperatures: a more-done result; check individual pieces so smaller tips do not overcook.
Temperature readings are more useful than a fixed minutes-per-side rule, especially when pieces vary in size. Check the center of multiple pieces before serving.
Step 6: Let Them Rest
Once the steak tips are off the grill, resist the urge to cut into them right away. Let them rest, uncovered or loosely tented with foil, for 5 full minutes. This helps the juices redistribute so you're not losing flavor to the cutting board. It's a simple step, but one of the most important in our book.
Step 7: Serve And Devour
Plate up those steak tips and get ready to dig in. They're fantastic on their own, but we love pairing them with sides like grilled corn, seasoned rice, garlic mashed potatoes, or a crisp garden salad.
Want to take it up a notch? Drizzle or dip them in one of our BBQ sauces. Whether you like it tangy, sweet, or spicy, we've got a bottle for that.
How to Marinate Steak Tips Without Making Them Mushy
A marinade can add flavor, but more time is not always better. Strongly acidic mixtures can affect the surface texture if the meat sits too long. Follow the marinade maker's directions, keep the meat refrigerated while marinating, and discard marinade that has contacted raw beef unless it is boiled appropriately before reuse. For a simple approach, season just before grilling and serve with a sauce on the side.
When you are choosing between a marinade and a dry rub, think about the meal. A savory beef rub is convenient for quick skewers, while a marinade can work well when you have time to plan. You can explore BBQ sauces for finishing and serving.
Pro Tips from DDR BBQ Supply
- Sort pieces by size. Put thick tips in one group and smaller pieces in another so you can pull each batch at the right time.
- Dry the surface before searing. Excess liquid creates steam and can slow browning.
- Don't crowd skewers. Leave enough space for hot air to circulate and rotate skewers for even cooking.
- Use two heat zones. If the outside gets dark too quickly, finish the tips on the cooler side of the grill.
- Probe the thickest piece. Use a FireBoard Spark instant-read thermometer through the side of a thick tip and check several pieces; a reading from one small piece does not establish doneness for the batch.
- Slice against the grain. Especially with flap or sirloin cuts, the direction of the muscle fibers makes a noticeable difference to tenderness.
- Rest briefly before serving. Give the meat a few minutes off the heat before slicing or plating.
Gas, Charcoal and Pellet Grill Steak Tips
On a gas grill, preheat well and reserve a cooler burner zone for finishing. With charcoal, build a two-zone fire and watch for flare-ups from dripping marinade. On a pellet grill, verify that your model supports the high-heat browning you want; otherwise, use the manufacturer's recommended finishing method. In every case, temperature and tenderness matter more than copying someone else's exact timing.
Steak Tip Troubleshooting
| Problem | Likely cause | What to change |
|---|---|---|
| Some tips are done while others are still cool | Mixed thickness or crowded skewers | Group by size; check several pieces and remove finished tips individually. |
| Dark or bitter exterior | Sugary marinade over excessive direct heat | Drain and dry the meat; finish on the cooler zone rather than continuing to char. |
| Pale surface | Wet meat, crowding, or an underheated cooking zone | Pat dry, leave space and allow the grill to recover between batches. |
| Chewy tips | Tough cut, overcooking, or long muscle fibers | Check the cut and temperature, then slice across the grain; a longer marinade is not a universal fix. |
Steak Tip Grilling Shopping List
- Sirloin or other steak tips cut into similarly sized pieces
- Your preferred beef marinade or dry seasoning
- Instant-read thermometer for checking doneness
- Long-handled tongs or sturdy skewers
- BBQ sauce for dipping or glazing
- Vegetables, rice or potatoes to complete the meal
For more grilling guidance, read What Temperature to Grill Steak and How Long to Preheat a Grill.
Steak-tip flavor picks: For a marinated cook, consider Myron Mixon Steak Marinade, following its package instructions. Prefer a dry seasoning? Try Double Dun Ranch BBQ Steak Seasoning, Myron Mixon Steak Seasoning, or Double Dun Ranch BBQ Beef Rub. Reduce separate salt when using a salted marinade or seasoning.
How Long to Grill Steak Tips (FAQs)
How do I make my steak tips tender?
Choose a tender cut, cut pieces to similar thickness, avoid overcooking, and slice across the grain when serving. Marinade adds flavor mainly at the surface and is optional; too much time in a strong acid can make the exterior soft without tenderizing the center.
Should I let the steak tips rest after grilling?
Absolutely. Always rest your steak tips for 5 minutes after grilling. This helps the juices settle back into the meat so every bite is juicy.
How should I serve steak tips?
Steak tips are versatile! Serve them with mashed potatoes, over rice, in a salad, or even on skewers with grilled veggies. They also make killer steak-tip tacos.
Do steak tips need to be marinated?
No. A dry rub and a good sear can be enough. Marinades add flavor but are not mandatory.
Can I grill steak tips on skewers?
Yes. Cut pieces to a similar size and leave a little space between them. If using wooden skewers, follow safe handling practices and keep exposed ends away from direct flame.
How do I know steak tips are done?
Check the center of the thickest piece with an instant-read thermometer. USDA guidance for whole beef steaks is 145°F followed by a three-minute rest.
Conclusion
Grilling steak tips doesn't have to be complicated, but it does require a little know-how to get them just right. From choosing quality sirloin tips and using a flavorful DDR BBQ Supply marinade to nailing the grill time and letting the meat rest, every step matters.
Use timing as a starting point and measured internal temperature to control the finish. With these tips and a little practice, you'll be turning out steakhouse-quality results from your backyard in no time.
Ready to take your grilling game up a notch? Grab your marinades, sauces, and all the gear you need from DDR BBQ Supply today.
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Shop BBQ Supplies Online or Visit Us in Garfield, Arkansas
DDR BBQ Supply serves backyard cooks and pitmasters throughout Northwest Arkansas and online. Explore our grills and smokers, BBQ rubs and sauces, and cooking accessories for your next cook.
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Call us: 479-330-1114
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