First Look at ‘Yellowstone’ Boss Taylor Sheridan’s Four Sixes Ranch Steakhouse in Las Vegas (Exclusive)

With ‘Land,’ there’s no way of containing the unstoppable growth of the Sheridanverse, a series of entwined dramas that explore the lives of the US heartland. Born with Yellowstone and expanding with 1883, 1923 and other generation-leaping spinoffs, the Sheridanverse has — or maybe must — crossed over into Las Vegas fine dining with the debut of the Four Sixes Ranch Steakhouse at Wynn. In just several days after the company launched the limited-time pop-up store with the books opened, it received thousands of reservation and more than ten groups of buyout. 
 
“They have witnessed enormous demand right from the pre-opening phase and in anticipation the doors are being opened on September 16,” added Brian Gullbrants, the Chief Operating Officer at Wynn Resorts North America. 
 
Four Sixes Ranch Steakhouse will be offered in the area that was used to host Wynn’s breakfast and brunch restaurant, Tableau but in the evening after Tableau has closed. The menu is developed from beef from Sheridan’s ranch, which he bought in Guthrie, Texas in 2022 for 320 million US dollars, through a group of investors, called 6666 Ranch, and the offering ranges with the recipes that stem from Sheridan’s television shows. , Texas that was featured in the fourth and fifth seasons of Yellowstone, and is set to be used for the final episodes of the show in November as well as the shoot of the spin-off show, 6666 which is still in the developmentbut is currently on hold had been owned by only one family from the time it was established in the year, 1870. 
 
Ahead of the Four Sixes Ranch Steakhouse’s public debut, a star-studded reveal on Saturday night brought out a herd of celebrities, many of them from Sheridan’s shows: Other stars that were present included Harrison Ford, Brandon Sklenar, Emerson Miller, Demi Moore, Rumer and Scout LaRue Willis, Jeremy Renner, Ben Foster, Andy Garcia and daughter Alessandra and Training Day director Antoine Fuqua. 
 
The new culinary is not the first time Wynn and Sheridan have entered the restaurant business. The Las Vegas resort has proven to be the venue to many of the multihyphenate’s aspiring businesses. Last year, Wynn agreed with David Glasser’s 101 Studios, the producers of Sheridan’s Yellowstone, Tulsa King, Mayor of Kingstown and the upcoming Landman to develop a series of Hollywood-based attractions. It began with Wynn premiering both 1883 and1923 with the show’s 1883 and becoming the exclusive partner of the Yellowstone Podcast. 
 
Sheridan has created his content to be interested in the ranching lifestyle, and he is good at making his fans amply supplied with products that will make them become cowboys. Today there are as many as 6666 branded sauces, seasonings, grills, clothes, jewelry and many others. Now, fans can go to a steakhouse and taste the meat from his ranch himself in the final wild west city of Las Vegas. 
 
It felt like operating restaurants that would serve beef raised off my ranch has been the dream of this man from the beginning and way before he dreamt of becoming an actor or a storyteller, as he openly stated to The Hollywood Reporter. “Foods served in Starlight are actually gotten directly from genuine Chuck Wagon at 6666 Ranch”. 
 
“First, our SW Steakhouse in Wynn Las Vegas was one of only a few restaurants in the United States that offered their beef, and then we realized that the story of the 6666 Ranch and beef would work for a pop-up restaurant,” explains Gullbrants. “Taylor has been an interesting subject for me to interview over the years. I can testify that Taylor’s passion for this new concept is quite visible. Interview, 4. Not only that, he has been very much involved with the interior design of this restaurant as well as the menu. 
 
Converting the area from Tableau which serves as a daytime restaurant to the FOUR SIXES RANCH take approximately two hours and involves shades of movie set tricks. Key sets help the staff in the unobstructed setting of scenes. New curtains are hung and there are new pictures from the Cowboys and black and white ones on the wall. It is also interesting to note that every evening the chairs are slip covered. Stage props of saddles and a proscenium arch with pictures and other memorabilia related to Texas comes on the stage. The accompanying table utensils, individual platters and tableside carts further enhance the standard settings. 
 
Executive chef David Middleton had collaborated with Christopher Lee, Wynn’s vp culinary operations and restaurant development to prepare Four Sixes Ranch Steakhouse menu and both Sheridan and Glasser was consulted on every item. 
 
There’s something to be said, though, for cooking experience, which Taylor does possess, according to Middleton: “During his youthful and rising acting career he worked in restaurants in New York City some of which he [shared] his expectations and some of the typical spices or preparations that he has or standard recipes for some meals given to us, and we elaborated on them. ” 
 
Six steaks are sourced from 6666 Ranch including a 9 oz Filet Mignon, 12 oz Rib-Eye, 14 oz New York Strip, 20 oz T-bone, 28 oz Bone-In Filet and 40 oz ‘The Ranch Boss Cut’ Porterhouse. This is even true for Four Sixes since it is a pop up, though most of the steakhouses display 10 to 12 cuts with a slight twist.

Taylor’s Cut which he refers as the inside skirt steak is a cut many people have not heard of. The steak is relatively thin but that is his preference due to the flavor it has. 
 
Sheridan is keen on how the steaks are prepared in order to produce what they consider as genuine Texas steaks. “When cooking outside, [the steaks] have to be cooked over wood and seasoned only with salt and pepper and if you are cooking inside, the only way possible is with a cast iron pan”, Middleton expounds on the somewhat-simple concept of Texas cuisine. 
 
The main hero of this show is the $999. 90 (6666 upside down) 48-ounce Japanese Purebred Freedom Wagyu Tomahawk from Grazing Star Ranch which is adjacent to Sheridan’s Wyoming land. “The cattle feed on natural hay from the pastures in which the cattle are reared and not on corn or grain-fed cattle, it is all-natural… Aweseome marbled beef from 100 percent purebred wagyu,” the chef says. 
 
Other than the beef, all of the dishes receive the portion size emphasis that is so popular in Texas. There Being is also a royal caviar tower for such exotic finger foods as potato tots, kettle chips, deviled quail eggs, brioche toast, country-fried chicken tenders. Although, the Texas Twinkie actually isn’t a Twinkie at all, but a Hatch chile that has been emptied of its insides, filled instead with cheddar, cream cheese, and 12-hour-smoked brisket, wrapped in bacon, coated in barbecue sauce, and then doused with hot honey. 
 
The Cowboy Caviar salad is a vegan limp; black-eyed peas, avocado, tomato, and then char scallion vinaigrette to make it Texas. Why bacon however, there is smoked brisket burnt ends cooked in the 6666 barbecue sauce for the classic wedge. 
 
Chimichurri from Sheridan’s recipe is used as an addition to many dishes as a sauce. The chimichurri has Serrano peppers as well as a kick to make it a true Texan food – bold and punchy in the mouth, Middleton adds that there is a secret ingredient in the chimichurri. “Ask Taylor,” he says. 
 
The other request came from the mouth of Sheridan himself. “Don’t talk about buttermilk pie prepared on the ranch, it is a real rarity and some of the peculiar ways of ‘saving pie for one’s self’ have been practiced here. ” 6666 general manager Joe Leathers, for example, steals pies, and I had to learn to hide pies from him and now I put them in the safe jokingly Sheridan. 
 
In general, this is a simple dessert preparing with eggs, sugar and the buttermilk as a base, with a pecan crust and the texture of a cheesecake. Because of the request made by a character called Sheridan, it’s brûléed and prepared with whipped vanilla chantilly. 
 
It has its own brand of whisky and even gets its seasonings from Sheridan for the drinks concocted by Wynn’s Master Mixologist Mariena Mercer Boarini. One of the most unique cocktails is the The Wide Open Spaces, which is actually the ‘Ranch Water’ cocktail that has tequila, lime and housemade watermelon soda while the rim of the glass is rimmed with ‘Cowboy’ salt which is seasoned with cilantro. And the blackened ribeye employs 6666 Original Cowboy Spice Blend too. 
 
The pop-up is currently scheduled to run until early in 2025 and Sheridan remains hopeful of further opportunities. 
 
“The hope is this becomes a permanent staple at Wynn,” Sheridan says.