Place flour, seasoned salt, and pepper in a wide, shallow dish (like a pie plate). Stir to combine.

Heat a large deep sided sautée pan over medium high heat. Add vegetable oil and 2 tbs of the butter.

Lightly season both sides of each cube steak with salt and pepper. Dredge in flour to coat, gently tapping off excess so coating is nice and light.

When oil and butter are nice and hot place cube steaks in pan. Cook 2 minutes per side. Transfer to a paper towel lined plate. Set aside.

Add mushrooms to pan. Sprinkle with thyme. Cook until mushrooms begin to soften, stirring frequently. About 5 minutes.

Add remaining 2 tbs butter to pan. As soon as it melts stir in 4 tbs of the flour used to coat the cube steaks. Cook for 2 minutes, stirring constantly.

Wisk in beef broth. Increase heat to medium high. Bring to a simmer until gravy thickens, wisking frequently.

As soon as gravy thickens return cube steaks to pan, turning to coat evenly with gravy. Reduce heat to low. Let rest 5 minutes for cube steaks to heat through and soak in some of that gravy.

Serve with mashed potatoes and a side salad to complete your tasty meal. Enjoy!

Note: As always, taste for seasoning before serving. I usually give the mushrooms a light sprinkling of salt and pepper as they cook, but almost never add salt beyond that point. It's up to you to determine how you want it seasoned.