Andy, nothing is too good for you and my other DC chef friends!
You folks are the best bunch of cooking experts I've ever met! And friendly too!
I have an additional thought on multiply turning steaks. AFAIK when you heat meat the meat tenses up and drives juices out of the meat cells (muscle tissue cells) and into the spaces between. Then as the meat cools down (rests) the fluids are reabsorbed back into the cells. If you keep repeating this process by turning the steak over and over I surmise that the cells toughen up and are less able to reabsorb the juices, so I speculate that the end result of multiple turns is a dry, tough steak.