How to explain the purpose of the over-active turning/flipping.......
It has always been my understanding that, among a couple other technical reason, it helps to seal the juices and adds a dimension of flavor to the steak. Typically it's done using a convection style broiler like this one in the link I provided. Southbend - Engineered to Perform, Built to Last
. Similar to a Pittsburgh style steak, the steak is not marked for presentation but rather cooked for style and flavor. Years ago, when you would see a sign in front of a Steak House and it displayed "Char-Broiled" that was how it was cooked. This is not to be confused with Char-Grilled which is the method we most associate today with the cooking of steaks.
IMHPO Char-Broiling does a tremendous job at cooking meats and is the "True Steak House style". Although I'm not one to shun the cooking over the coals method for flavor but the Char-Broiling method is uniquely all it's own.
The turning frequently when using a skillet or char-grill performs the same basic effect Allbeit a minute is far too long in my book especially since my steak preference is rare!:D