I think step mashing is a waste of effort. You can try it if you like, but probably will not detect much difference compared to single infusion, unless the total rest times are greater with the step mashing than just a single rest. Time is the biggest variable in my opinion, and which most people tend to ignore. In my mind, of course a beer mashed for 30 minutes at X temperature and for 30 minutes at Y temperature and another 30 minutes at Z temperature is going to have better attenuation and less body as compared to a single infusion for 60 minutes at Y temperature, because of all the extra time it takes dorking around even getting the wort to those temperatures. Maybe it takes 10-20 minutes to transition the temperatures between steps, and this adds even more time. The more time you are in a zone of less than about 70 C, the drier the beer is going to be. Alternatively, if you really want a dry beer with light body, then just mash for 90 minutes at 65 C and call it a day, and skip all the extra futzing around. If you want you can also save a whole lot of time and cut that back to 40-45 minutes if you don't want the beer to turn out too dry.
That's my 2.5 cents.