Steak isn't so much an issue, because most of the food-borne stuff there is on the surface due to poor sanitation processes. If you cook the outside, the risks of eating e-coli or other contaminating bugs are low. Hamburger, which is ground and has thousands of surfaces, should be cooked thoroughly, unless you know it was prepared in a clean, bug-free facility. Chicken and pork carry things within the meat/blood, and should be cooked to proper temperatures.
Runny yolks? Well, that's just how they're supposed to be in fried eggs.
Actually the USDA has revised pork safe temp standards. Ground Pork is 160 just like hamburger, but roasts, chops, etc is 145F, with a beautiful pink center.
“Safe Cooking
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F.
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”