Taylor Sheridan Always Orders This $165 Steak At His Restaurant

If you’ve ever dreamed about eating a steak from the iconic 6666 Ranch, now’s your chance! Taylor Sheridan, who owns the ranch, just purchased a Texas-based steakhouse and it’s ready for reservations! Below, we take you inside Sheridan’s new restaurant, share what he likes on the menu and reveal how you can get a table.

What to know about Taylor Sheridan’s new steakhouse

Over the past couple of months, Sheridan and his partners David Glasser and Dan Schryer have been renovating Cattlemen’s Steakhouse in Fort Worth, Texas. They added about 20,000 square feet to the restaurant, hung up rustic-glam chandeliers and even placed a wagon from the hit Yellowstone prequel 1883 in the lobby.

“I was just blown away,” Cattlemen’s new executive chef, Theodore Tom, told Cowboys and Indians magazine earlier this year. “I had seen the old photos, but the updated quality and the elevated craftsmanship of everything—it was just exciting. It really got me pumped up.”

Along with the interior, Sheridan and his parents also redid the entire menu. It now features Wagyu and Black Angus beef raised on Sheridan’s 6666 (pronounced four sixes) ranch, as well as his Bosque Ranch, a variety of cocktails and spices. “Texans like their spice,” Tom told Cowboys and Indians magazine. “Out here, flavors are bold.”

Taylor Sheridan’s history with steakhouses

Prior to Cattlemen’s Steakhouse, Sheridan had opened the Four Sixes Ranch Steakhouse at the Wynn hotel in Las Vegas in 2024. It’s now closed, but it was considered one of the most successful—albeit short-lived—business ventures of Sheridan’s career.

“We have seen incredible demand even before the doors opened on September 16,” Brian Gullbrants, COO of Wynn Resorts North America told The Hollywood Reporter in 2024. “Initially, our SW Steakhouse [at Wynn Las Vegas] was one of a handful of restaurants in the country that featured their beef. We realized quickly that the legacy of 6666 Ranch and its steaks would translate to a pop-up restaurant.”

“It has been great getting to know Taylor over the years. Not only is he a compelling storyteller, but it’s also clear that he has a genuine passion for this new concept,” Gullbrants, COO continued. “He has been hands-on with everything from the [restaurant] design to the menu.”

Sheridan echoed similar thoughts, telling the outlet, “Operating restaurants that serve beef raised off my ranch has been a goal of mine from the beginning—I dreamed of doing this long before I dreamed of being an actor or storyteller. The menu is curated from the actual dishes off the chuck wagon at 6666 Ranch.”

Taylor Sheridan’s steak order

According to Tom, Sheridan loves the triple-seared tomahawk steak at Cattlemen’s, which costs $165 according to the menu. “He always wants it,” the chef says. “It gets a nice glaze and smoky aroma… that’s his go-to, along with a very nice bottle of red wine.” Prior to that, Sheridan liked the inside skirt steak at his Vegas restaurant.

“Taylor’s Cut—the inside skirt steak—is [a cut] many people don’t know about. It’s a relatively thin piece of meat, but that’s his favorite because of the full flavor,” the executive chef David Middleton told The Hollywood Reporter. “If you’re cooking outside, [the steaks] have to be cooked over wood with salt and pepper. If you cook inside, you must use a cast iron pan. Those are the only two requisites. Texas cuisine is sometimes about doing things super straightforward.”

“Taylor does have a cooking background,” Middleton continued. “As a young, up-and-coming actor, he worked in restaurants in New York City. He [shared] his expectations and some of his signature ingredients or recipes for certain dishes given to us, and we worked through them.”

For more information on the Cattlemen’s Steakhouse, including the reservation link, click here.

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This story was originally published April 17, 2026 at 6:00 PM.