Most recipes I've seen on youtube or elsewhere, I feel have had hop editions only during the boil or after, not before. Steeping of grains though, I have noticed is very common, though that happens before the malt is added (right?), but maybe grain steep always calls for pasteurized wort (I mean boiling malt after)? The different permutations possible are endless, and I'm not personally sure which ones make sense and which ones don't. My point was bottom line that I haven't come across a hop steep recipe yet (that I can recall). Though my experience in recipes is very limited still.Many of the "no boil" DME recipes pasteurize the wort - as the recipes will do a "hop stand" / "hop steep" at 180F-ish for 20 to 30 minutes.
The other thing to keep in mind when reading forums is that different brands of the same style of DME will have different flavors and different characteristics. A while back, I brewed the same recipe with two different brands of "light" DME - and I saw both sides of the discussion on "hot break or not' with "extract".
The thing with DME differing from brand to brand I've noticed. Hopefully calculators like brewersfriend have accurate stats per brand, to account for these differences before brewing. But ofc you can't always be that fortunate.
EDIT: How fitting I came to this chapter in "The complete Joy of Homebrewing" now:
Most malt extracts for homebrewing are of excellent quality, but they will vary according to the character of beer that was intended by the individual malt manufacturer. The light malt extract made by one malt manufacturer will make a beer distinctively different from that made by another.