Preheat a large skillet to medium-high heat.
When the skillet is very hot, add the butter and swirl it around the pan.
Place a single layer of steak pieces in the butter and sprinkle with salt. (you may have to do a few batches of this process)
Sear the steak until very brown for about 2 minutes, then flip and cook for just a minute or so more. The steak will cook quickly so have the skillet very hot to begin is important for browning the meat. Remove the steak from the skillet and repeat until all the steak is seared.
Reduce the heat to low, and add the garlic to the steak drippings. Cook the garlic for one minute.
Add the wine to the pan, scraping the steak bits from the bottom to deglaze. Let the wine reduce until about 3 tablespoons remain, then add the cream, salt, thyme, and juice from half of the lemon.
Let the cream sauce reach a simmer, then add the steak and cooked pasta to the sauce. Stir to combine and taste; add more salt to your preference until the dish is very flavorful.
Serve immediately topped with all of the lemon zest and any other toppings you like. Enjoy!