New Years Dinner Ideas
Steakhouse-quality dinners for ringing in the new year at home. Ribeyes, T-bones, roasts, and the sides that make it feel like a holiday.
★ Smoked Prime Rib
Smoked Prime RibSmoked Prime Rib
Literally the best thing I think I’ve ever cooked…
Breanna StarkIngredients
- 1 Bone-in Ribeye Roast (Prime Rib)
- 2 tbsp Olive Oil
- 2 tbsp Kosher Salt
- 3 tbsp Coarse Black Pepper
- 1 tbsp Garlic Powder
- 8 tbsp Salted Butter
- 5 Garlic Cloves
- 1 tbsp Italian Seasoning
Instructions
- 1First off, the ribeye roast that I used for this recipe was HUGE. It was a 6-bone Prime Rib, which was about 12-14lbs. If your roast is smaller, just scale back on the other ingredients listed.
- 2Grab a small bowl and combine the kosher salt, coarse black pepper, and garlic powder.
- 3Coat the entire roast in olive oil and then season every side with the SPG mixture.
- 4Preheat your smoker to 250°F and place the roast directly on the grates.
- 5In a pan, melt the butter and add the garlic cloves and Italian seasoning.
- 6Baste the roast in the butter mixture every 30 to 45 minutes. BE GENEROUS.
- 7After a few hours (depends on size of your roast!) the internal temperature should be up around 125°F.
- 8Pull the roast off and increase the temperature in your smoker to 375°F.
- 9Place the roast back on the smoker to get a nice reverse-sear on all sides. Estimate about 10-15 minutes per side, or until the internal temperature reaches 135°F.
- 10Remove from the smoker and let rest for 30 minutes, tented in foil.
- 11Remove the bones, slice into steaks, and enjoy!
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More to try
Standing Rib Roast
Herb-Crusted Rib Roast
Beef Wellington
Ramsay-Style Wellington
Lamb Chops Chimichurri
Lamb Lollipops
Muffin Pan Deviled Eggs
Old Bay Deviled Eggs
Scalloped Potatoes & Ham
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New Year's Eve at home doesn't mean settling for takeout — a properly seared ribeye, a bottle of something good, and a few smart sides beats a $200 tasting menu every time.
Cooks on Pepper reach for this collection when they want to end the year on a high note: cast-iron steaks, T-bones with compound butter, and holiday-worthy sides that don't require reservations.
Every recipe here delivers restaurant-level results with grocery-store ingredients — the kind of dinner that makes the countdown to midnight feel like an actual celebration.
Quick Tips
- 1
Dry-brine the steak
Salt an hour before cooking so the surface dries — better crust, more seasoned meat.
- 2
Cast iron over grill
Screaming-hot cast iron builds a Maillard crust the grill can't match for indoor cooking.
- 3
Compound butter is the move
Blend butter with garlic, herbs, and lemon zest; melt over the steak at the table.
- 4
Rest 8-10 minutes
Tent with foil and let the juices redistribute while you plate the sides.
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