Eh steaks you can definitely flip multiple times depending how you cook it. Reverse searing works well, flipping over once works if you're really familiar with your timing, flipping a handful of times is my preferred method when cooking stovetop as it really gives you good control.
Pro chefs don't have a tried and true method.
Most important thing is your meat quality and cut - try and find a nice fat slice with lots of marbling. Thin steaks are fine if that's all that's available but it's really easy to go from raw->overdone with them where a 1.5" cut gives you a big window to make sure you get to your preferred temp (med rare).
If you're cooking steaks only a few times a year like myself, I'd recommend flipping multiple times so you can make sure the sears are even on both sides and highly recommend a thermometer.