I think meat is just as easy to cook as vegetables, just a different type of prep and a little more attention to working with heat. Don't be scared about getting sick, as long as you pay attention to safe handling and test your meat with a meat thermometer it's a piece of cake, or in this case, a piece of steak. It would take a lot for someone to get sick from meat unless it was spoiled before you cooked it. And if you see it's undercooked, stick it back in the pan until it is cooked.
The first and most important thing to consider when cooking any kind of meat is proper food handling. You will need a separate cutting board that you use only for meat. Many times chefs will have cutting boards of different colors to designate their uses. Green for vegetables/herbs/fruit, red for meat, yellow for poultry, blue for seafood, and for me white just for onions. It is then very important that you wash your hands after handling meat, and be careful about touching the salt shaker or your spatula etc.
Next is to know your meats and the way they handle heat. Many cuts of beef and lamb can be served rare like steak, but other cuts like chuck need to be cooked slowly for hours before they get tender. Chicken and pork need to be cooked thoroughly to be eaten safely.
It would get too complicated to explain how to cook every cut of meat so I suggest that you choose something simple that you would like to try out like a chicken stir fry, and then post another thread. There are lots of folks here that could give you very specific and good instructions.  | 
I'm starving people!!!! 
