For most average-sized steak tips on a hot grill, plan on about 8–10 minutes total over high heat, checking doneness with a meat thermometer rather than just the clock.

Quick Scoop: Time & Temp

  • Preheat your grill to high heat , about 500°F, and oil the grates lightly to help prevent sticking.
  • Lay steak tips directly over the hot side of the grill and cook 4–5 minutes per side for medium-rare to medium, adjusting for thickness.
  • Use internal temperature as your real guide:
    • Medium-rare: 130–135°F.
* Medium: 135–145°F.

* Medium-well: 145–155°F.

Think of the time as a rough roadmap and the thermometer as your GPS. Time gets you close; temperature gets you perfect.

Approximate Grill Times (Standard 1–1.5 inch Tips)

html

<table>
  <thead>
    <tr>
      <th>Doneness</th>
      <th>Time per side</th>
      <th>Total time</th>
      <th>Target internal temp</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Medium-rare</td>
      <td>~4 minutes</td>
      <td>~8 minutes</td>
      <td>130–135°F</td>
    </tr>
    <tr>
      <td>Medium</td>
      <td>~5 minutes</td>
      <td>~10 minutes</td>
      <td>135–145°F</td>
    </tr>
    <tr>
      <td>Medium-well</td>
      <td>~6 minutes</td>
      <td>~12 minutes</td>
      <td>145–155°F</td>
    </tr>
  </tbody>
</table>

Mini Guide: Step-by-Step

  1. Prep the meat
    Pat steak tips dry, trim excess fat, and marinate or season simply with salt, pepper, and a bit of oil.
  1. Preheat the grill
    Heat to high (around 500°F) with the lid closed for 10–15 minutes so the grates are blazing hot.
  1. Sear and cook
    • Place tips over direct heat.
    • Grill 4 minutes on the first side without moving them to build a crust.
    • Flip once and grill another 3–5 minutes depending on desired doneness and thickness.
  1. Check doneness
    Insert an instant-read thermometer into the thickest piece and use the temps above; pull them 5°F before your target as they’ll carryover cook.
  1. Rest and serve
    Move tips to a plate, tent loosely with foil, and rest 5 minutes so the juices redistribute before slicing.

Things That Change the Timing

  • Thickness : Thicker than 1.5 inches may need a couple extra minutes; thinner pieces can be done closer to 6–7 minutes total.
  • Meat type : Grass-fed beef often cooks a bit faster, so start checking at the lower end of the time range.
  • Grill heat : A hotter-than-500°F grill will shorten times; a cooler grill stretches them, so always double-check with a thermometer.

Quick example

If you’ve got marinated sirloin tips about 1.25 inches thick on a gas grill at 500°F, you’d typically: cook 4 minutes, flip, cook another 4 minutes, then check the internal temp for around 130–135°F for juicy medium-rare steak tips.

Information gathered from public forums or data available on the internet and portrayed here.