Specifically for meats like steak, I might invest in getting a little meat thermometer for thicker cuts. Cooking the inside right without cutting into the thing is a good start, and after that is when I'd recommend learning about more technical stuff like getting a good crust. Here are a few other things I would ask you to try for steak:
(1) Understand how long your choice of steak wants to cook
(2) Salt and pepper are fine seasonings on their own, but a good marinade can make a steak stand out.
(3) Cooking in butter imparts more flavor, just be careful not to burn the butter with too high of a temperature.
(4) Render out white fat on the side of a steak. Look that up.
(5) Please do not cut meat right after cooking, let it rest so that when you do end up cutting it, the juices don't spill out.
This is advice from someone who is still learning how to cook themselves. Also consider pairing steak with roasted brussel sprouts or some asparagus.