Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Large dice the baguette(s). Halve the cucumber(s) lengthwise; thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber(s), halved tomatoes, and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings). Season with salt and pepper; stir to coat.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced baguette(s); season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of dressed vegetables; stir to combine. Wipe out the pan.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and half the oregano. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

To the bowl of dressed vegetables and croutons, add the mayonnaise, parmesan, remaining oregano, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the finished panzanella. Top the steaks with the softened butter. Enjoy!