In my experience the aromatic punch of hops varies enormously between varieties, different batches, and age and storage of the package, so trying to calculate the right amount for optimum dry hopping or the threshold at which returns diminish significantly is likely to be difficult or perhaps impossible.
I'd be interested to know how the two beers would have compared if you'd used equal quantities of hops in both, but one biased towards dry hopping and the other biased towards flameout hop steep. I've got fantastic flavour from flameout steeps from Citra and Mosaic with no dry hopping, but I do think it's different kind of flavour than dry hopping gives - perhaps different aromatic oils are extracted at different temperatures.