Heat the butter in a large pan. Lightly salt the steak with seasoned salt and then dredge the each piece of meat in the flour. Place the meat in the hot butter and brown on each side - about 3 to 4 minutes per side.
Once browned, transfer to a plate. Add onion and mushrooms to pan and sauté for about 5 minutes. You can add more butter if needed. Add the minced garlic and sauté for an additional 2 minutes. Add sherry to the pan and scrape up all the pieces off the bottom. Place the meat on top of the onions and mushrooms. Add the beef broth and worcestershire sauce. At this point I taste the broth to see if it needs more salt - this typically depends on the sodium level of the broth. Bring to a boil. Cover and reduce to a simmer for 40 minutes.
When done, if the sauce is too thin, add a little bit of cornstarch to thicken up for a perfect gravy. I serve with mashed potatoes, corn and biscuits. I hope you enjoy.