re: Cooking the perfect steak - man card on the table

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High heat will get the good sear that you want. Put it on the fire and leave it the hell alone to develop the crust you want before flipping it to crust up the other side. Better a good sear on one side than a shitty sear on both sides because you couldn't leave it alone and flipped it so much that neither side got enough heat to crust really good. Once both sides are good and crusted up, then you can flip more often to keep your crust from becoming charcoal, but even then, handle the meat as little as possible. (insert porn joke here)

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Repeatedly flipping will produce a better and more even crust every single time and will prevent the grey band of medium well, uneven cooking.