Rib-Eye Steak with wild Mushrooms

put racks in upper and lower third of oven and preheat to 350° prepare the steak: stir together salt,pepper,garlic,chili powder, and 1 tablespoon oil in small bowl. rub on both sides of steak heat remaining 1 tablespoon oil in a 10 inch heavy ovenproof skillet over moderately high heat sear steak, turning once, for 4 to 6 minutes total. transfer to a rack set in a small roasting pan. prepare the mushrooms: heat oil in cleaned skillet over moderately high heat. add bacon and onion and cook until bacon begins to sizzle stir in mushrooms and chilies put pan with steak in upper third of oven and skillet of mushrooms in lower third and cook until thermometer inserted in thickest part of steak registers 125° for med (15 to 25 minutes) transfer steak to cutting board and let stand 10 minutes while steak stands, remove skillet from oven and add stock to mushrooms bring to a boil on stove top and boil until stock is reduced by about half, about 8 minutes. add garlic,parsley,maple syrup, lime juice, and any meat juices in roasting pan and simmer, stirring, until sauce is slightly thickened, about 2 minutes season with salt serve steak with sauce