As the sun dips and the lights of Wynn Las Vegas begin to shimmer, something magical happens inside the hotel’s breakfast and brunch restaurant, Tableau. The room, painted the precise hue of green found at the Petit Trianon, on the grounds of the Palace of Versailles, transforms from Parisian conservatory to the rugged 6666 Ranch in Guthrie, Texas.

Yellowstone TV series fans will immediately recognize the branding. Four Sixes Steakhouse, the nightly pop-up, is inspired by the hotel’s friendship with Yellowstone writer and director Taylor Sheridan, who premiered both that series and 1923, its prequel series, at Wynn. Four Sixes Ranch Steakhouse offers a culinary adventure that combines premium beef from two iconic sources: the legendary 6666 Ranch, featured in Yellowstone, and Grazing Star, a boutique Wagyu producer from Wyoming.

 

The transformation from Tableau to Four Sixes is striking. The room, once soft and airy, becomes charged with the rugged spirit of the 6666 Ranch and its sprawling Texas landscapes. Two rustic panels covered in iron 6666 brands, cowboy hats and saddle blankets are quickly rolled out from a service hallway to form the entrance. Slipcovers are swiftly placed over the chairs, and the entire ambiance is steeped in a darker, more intimate mood. Every element—from the weight of the silverware to the custom-made plates—has been carefully selected to set the tone. The uniforms of the staff, with their Western flair, feel like part of the set, adding another layer to the immersive experience. The atmosphere is hushed, save for the occasional clink of fine crystal and the sizzling of steak on a hot grill. A subtle smokiness lingers in the air, heightened by the wood-fired aroma of the steaks that define this place.

While most of the beef at Four Sixes Ranch Steakhouse comes from the storied 6666 Ranch, two standout offerings—the Tomahawk steaks and Wagyu burgers—are sourced exclusively from Grazing Star. Located in Jackson Hole, Wyoming, Grazing Star is a small operation introduced to Wynn by Sheridan himself, adding an extra layer of story intrigue.

Raised with meticulous care, the Wagyu beef from this Grazing Star makes for a rare culinary experience. “The partnership with Grazing Star allows us to provide a level of exclusivity that’s unparalleled,” says Wynn’s executive chef Christopher Lee. Every two weeks, Grazing Star delivers an entire cow to Wynn, where it is broken down onsite, ensuring the freshest cuts for guests. The high-end cuts—particularly the $1,000 Tomahawk steaks—are the crown jewels of the Four Sixes Ranch Steakhouse experience. These Tomahawks aren’t just luxurious—they’re rare, since a single cow typically yields only 14 or so of these steaks.

Four Sixes Steakhouse
Four Sixes Steakhouse at the Wynn

“The Tomahawk is the ultimate indulgence,” says Four Sixes’ Executive Chef David Middleton. “For a more approachable alternative, the [single origin] Wagyu burger—priced at $52—offers the same quality, but in a different form. The beauty of Grazing Star’s beef is its rich flavor, which doesn’t need much embellishment. Whether it’s in a Tomahawk or a burger, the quality speaks for itself.” Guests can order a range of premium cuts, including tenderloins and New York strips, which are served throughout the resort’s restaurants. Off-cuts are also repurposed for bone broths and specialty burger blends.

“We believe in using the whole animal,” Lee explains. “Nothing goes to waste. Every piece of Grazing Star’s Wagyu is put to good use, whether in signature dishes or special preparations.” With just 130 cows, Grazing Star is a small but exceptional operation. The ranch’s slow-growth method and high-protein diet of Timothy grass result in beef with unparalleled marbling, tenderness, and flavor. It takes about three years on a high-protein diet of Timothy grass for each cow to reach its ideal weight of 1,500 pounds, which gives the beef its buttery texture and melt-in-your-mouth quality.

Wynn Exterior
Wynn Las Vegas

Wynn’s culinary team continues to innovate with Grazing Star’s beef, exploring new preparations with each delivery. Chef Lee hints that there may be a custom preparation in the works and teases the possibility of a Wynn caviar to come. For now, however, the Four Sixes Ranch Steakhouse pop-up stands at the peak of Wynn’s culinary offerings. Just be sure to visit before it’s gone.