Taylor Sheridan’s reinvented Cattlemen’s Steak House is the hottest reservation in the Fort Worth Stockyards, and we get you in for dinner and drinks.

Sink your incisors into a juicy tomahawk steak, Taylor Sheridan’s favorite cut, at the new Cattlemen’s Steak House — a legendary hangout in the Fort Worth Stockyards now transformed by the Yellowstone creator. Sheridan’s special touch is apparent everywhere you turn, from his handwritten “C” on the entry to the covered wagon prop from his television series 1883. Bustling servers bring out fire-sizzled beef from his Four Sixes Ranch and whiskey from his Four Sixes Spirits. With a snazzy new private club (seen in Landman Season 2) and a capacious patio with a music stage, the reimagined restaurant wows both Cowtown tourists and locals.

It also impressed Cattlemen’s new executive chef, Theodore Tom, when he arrived last year from the illustrious SW Steakhouse at Wynn Las Vegas. “I was just blown away,” Tom says. “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.” Tom now heads the kitchen at Cattlemen’s, which originally opened in 1947 and was recently purchased by Sheridan and his partners, David Glasser and Dan Schryer.

Their ambitious multimillion-dollar renovation added 20,000 square feet and refashioned all the dining areas with rustic-glam chandeliers and polished woods. Tom has also redesigned the entire menu, which showcases Wagyu and Black Angus beef raised on Sheridan’s North Texas Four Sixes Ranch and Bosque Ranch, both used as filming locations. Here, Tom caters to a different kind of palate. Diners in DFW don’t have the same profile as they do at Wynn Las Vegas, where health-conscious is the buzzword, the steaks are broiled, and cowboy hats aren’t allowed.

“Texans like their spice,” Tom says. “Out here, flavors are bold.” Steaks at Cattlemen’s are cooked over live oak fire, which makes “a huge difference.” His new menu features upscale steakhouse cuisine with a Texas twist, like beef tartare with serrano chiles and smoked pork chops with jalapeño-peach compote. The braised short rib — served over polenta with sautéed mushrooms and a bright chimichurri — has proved a hit. Brisket and ribs get the Texas treatment in the new smokehouse on the patio, where a late-night menu pairs well with the live weekend music.

The patio feels like the back porch of a ranch house — or a movie set of one — with rocking chairs by the fireplace and a campfire encircled by benches, where it’s first-come, first-served seating. There are also tables for serious dining and a double-sided bar with a window serving the sidewalk outside. Passersby can grab margaritas and smashburgers as they explore the Stockyards, which is an open-container district.

The patio may be the restaurant’s most popular space, but the new private club is its crown jewel. Tucked away on the lower level, Cattlemen’s Club is a members-only hideaway with $3,000 annual dues plus a one-time fee of $1,000. With custom details and a copper bar, it’s all woodwork and hand-tooled leather with a decidedly old-school vibe. If it sounds vaguely familiar, this is where Billy Bob Thornton’s character, Tommy Norris, smashed a beer bottle on the attorney’s head in Sheridan’s Landman.

The downstairs lair has a separate kitchen and a “very high-end” menu that includes caviar, shellfish towers, rare Scotch whiskeys, and a “ridiculously amazing wine collection” — as well as Taylor Sheridan’s favorite order, a triple-seared tomahawk steak. “He always wants it,” Tom says. To prepare it, he sears the steak, then dips it in Four Sixes Whiskey, sears it again, and finally dips it in whiskey-barrel-aged shoyu soy sauce before a last round on the grill. “It gets a nice glaze and smoky aroma… that’s his go-to, along with a very nice bottle of red wine.”

The triple-seared tomahawk is exclusive to the Cattlemen’s Club menu, but it occasionally appears upstairs on the restaurant specials, along with double-cut Wagyu strip steaks and Chateaubriand. Specials often feature cuts of beef from Sheridan’s ranches. “Venture out and try something you normally wouldn’t have,” says Tom, who is growing fond of his new home of Fort Worth. “The people are very nice and genuine here. There’s a sense of community here that you don’t really get in Las Vegas.”

For more information, visit cattlemenssteakhouse.com.

Taylor Sheridan’s Favorite Blackened Tomahawk Steak Recipe

From our May/June 2026 issue.

PHOTOGRAPHY: Courtesy Cattlemen’s Steak House