In Argentina these are the famous and loved Bife de Chorizo. (Nothing to do with chorizo sausage). When we were hiking in Tierra del Fuego and Patagonia, my daughter and I had Bife de Chorizo almost every night. Beef in Argentina is pasture-raised and grass-fed, just like ours.
They are great the night they are cooked, and fantastic sliced for breakfast or lunch the next day.
We cut these about 1 1/2" inches thick. They have such incredible flavor. Sometimes we grill them, sometimes we reverse sear them. Here's a recipe for pan-seared NY strip. Matt, at Chama Local, cooks them sous vide, then sears them - they're perfect every time.