The only time I do a step mash is when I brew my Hefeweizen every spring. Recipe calls for rest at 122 for 20 mins then up to 150 for an hour. Infusion calc usually puts me a bit lower on temp than I'd like, but it has turned out well both times I have tried it. I use a bit of melanoidin in place of the traditional decoction because I figure if I have trouble with the step mash, I'm not even gong to attempt decoction.
For all other recipes, depending on where I want them to finish, I shoot for 155ish for mash in, winter I'll drop 4-5 degrees over course of mash, summer, stays pretty steady.