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Close of a grilled ribeye steak on a wood cutting board with a fresh parsley garnish, steak knife, and white elephants S/P shakers

Moroccan Spiced Grilled Steaks

Course: Dinner/Grilling
Cuisine: Moroccan
Keyword: Moroccan Steaks
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 489 kcal
Author: Michelle De La Cerda

Succulent and perfect for any occasion, these Moroccan Spiced Grilled Steaks have a pop of flavor from warm Moroccan spices with a hint of citrus.



Moroccan Spice Blend

  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • ½ tsp. cayenne powder +/- to desired heat preference
  • ½ tsp. ground cinnamon
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • 1 tsp. paprika regular or sweet, not smoked
  • 1 tsp. orange zest fresh or dried, see notes (from 1 medium-sized orange)


  • 4 ribeye beef steaks


Moroccan Spice Blend

  1. Combine all of the spices in a bowl except the FRESH orange zest; set aside

  2. If using fresh zest, zest the orange; set aside

Steak Prep

  1. Pre-heat the grill; using a grill brush, clean off any residue from last usage.

  2. Open and pat each steak dry.

  3. Sprinkle roughly 1 teaspoon of the spice blend on each side of the steaks, rub in thoroughly.

  4. Sprinkle the fresh zest over each side of steaks, rubbing it into the spices on the steak.

Grilling the Steaks

  1. See notes for cooking times and temperatures for all doneness levels; always use an instant read thermometer for accuracy.

  2. Once grill is ready, do another brushing of the grates (if needed) and apply 1-2 tbsp. vegetable (or any high heat cooking oil) to prepare for grilling (if needed.)

  3. Place each steak on the grates, do not move once placed, close the lid and allow to cook for 4-6 minutes for MEDIUM RARE.

  4. Flip the steaks, and cook for an additional 4-6 minutes for MEDIUM RARE.

  5. Once the steaks have reached the desired internal temperature, remove from the grill and allow to rest for at least 5 minutes.

  6. Serve and enjoy.

Recipe Notes

Fresh vs. Dried Orange Zest

This recipe will work with either dried or fresh orange zest. 

Dried: the zest can be added to the bowl of spices while mixing the homemade blend. The dried zest lacks the citrus oils of fresh zest which would cause clumping while mixing.

Fresh: One medium size orange should provide the required amount of zest. Do no add fresh zest to the dried spices. The oils released upon freshly zesting will cause the spices to clump up and making them difficult to rub into the steaks. You may add the fresh orange zest to the steaks before or after the spice blend. I did it after in this preparation. 

Steak Cooking Times and Temperatures

Always remove steak (and any meats) at least 5° BEFORE the desired doneness. Meat will continue to cook to reach those final 5 or so degrees before it begins to cool.

Here's a guideline for STEAK cooking times and temperatures to your desired doneness:

Rare: Remove at 130 to 135°F; Final 130 to 140°F

Medium Rare: Remove at 140°F; Final 145°F

Medium: Remove at 155°F; Final 160°F

Well Done: Remove at 165°F; Final 170°F


Nutrition Facts
Moroccan Spiced Grilled Steaks
Amount Per Serving
Calories 489 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Cholesterol 138mg46%
Sodium 599mg26%
Potassium 696mg20%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 46g92%
Vitamin A 913IU18%
Vitamin C 2mg2%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.