Yep, a nice, med-rare ribeye with corn on the cobb and sliced tomatoes.
I like Cavender's, but not on a steak...The only salt you should be using on a good cut of beef is Kosher salt; you can use as much as you want and all it does it form a nice crust...It doesn't dry the steak out at all.
I was at the local market tonight picking up corn and their daily special were 2 HUGE T-bones for $9.00, so I snatched them up...The only problem is they seasoned them, so I'll have to wipe that off and do them up Benny style.
Mama likes the Cavendar's. I sprinkle it on lightly right before it hits the grill. Sear the crap outta both sides and cook em' up. Mine gets Medium and hers gets the " beef jerky treatment".