I almost felt sorry for that big thick beautiful rib eye in the first video!
I know to each their own, but for me, I just can't bring myself to multi-flip. I turn it over when I see the little beads of red juices being pushed to the top of the steak - the steak is almost always nicely crusted on the other side by then.
Also, just as an aside - I think that steak was WAY overseasoned and messed with.
A good rib eye with s & p has plenty of flavor without the 'rub' he heavily sprinkled on it which IMO, looked burned by the time he plated it. I'd rather let the Maillard reaction naturally do it's thing rather than false browning with multiple pats of butter and an over amount of seasoning.
ProCuisine, welcome to DC! As others have said, disregard the 3 minutes rule you've read - you'll get the hang of cooking with practice. And remember to take your meat/fish/chicken off the heat just before you think it's done, and let it rest. Carryover heat will continue to cook it.