For me the perfect steak is always going to be either rib eye or hanger steak, hanger steak is much more flavourful but a little chewier, but still very tender. I always like my steaks medium rare and well rested. I have been to so many places where the steak hasn't been rested and your chips are swimming in luke warm blood. awful.
I tend to cook my pork chops just on the underside of cooked right through if they are really good chops. a very slight blush of pink is not really a problem anymore, trichinosis isn't the problem it once was. In fact in tuscany they have a dish called salsiccia cruda, which is basically pork tartare. and the spanish iberico pig is often eaten medium well or medium rare. Good rule of thumb is it has to be well reared good pork to do this, no good chowing down your average supermarket pork in said fashion because for one it will taste vile and secondly the amount of other viruses the pig may have contracted during it's intensively farmed existence.
My lamb I like soft and yielding, a lef of lamb for me is best when it's cooked for 4 hours low and slow and falls off the bone, my racks of course need to be pink.
I tend to cook my chicken on about gas mark 5 for 1 hour 20 for a 1.8kg bird blasting the oven up to full for the last 20 minutes, then I leave it to rest for about 20 minutes before serving. In parts of china you have small little shacks dotted around the outskirts of city areas, the working men go to these and drink profuse amounts of chinese beer and eat kebab type skewers of chicken, the interesting thing is that they are cooked medium rare. I watched anthony bourdain tuck into several of them and he wasn't ill. I'm guessing it's because the chickens are very well cared for and are kept away from virus ridden cages and intense farming methods like we have here in the UK.